Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”
For the pulled chicken:
1 large chicken breast (about 1 to 1 1/2 lbs)
1/2 cup Head Country Sugar Free BBQ Sauce
Pinch of salt
For the dip:
2 (8-oz) packages cream cheese, room temperature
1/3 C. Head Country Sugar Free BBQ Sauce
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/3 C. corn
1/3 C. black beans
1/4 C. diced red onion
1/2 C. shredded Monterey Jack cheese
1/2 C. shredded Cheddar cheese
Sliced green onion
Head Country Sugar Free BBQ Sauce
375 degrees F
Add chicken breast, 1/2 the bottle of Head Country BBQ sauce, and salt to an electric pressure cooker. Seal and set to Manual on High for 20 minutes. Quick release pressure and use two forks to shred the meat and mix with the sauce.
Add the shredded chicken and sauce to a large bowl. Set aside.
Preheat oven to 375˚F. Grease a small cast iron skillet lightly with cooking spray.
In a medium bowl, stir together cream cheese, 1/3 C. Head Country BBQ sauce, garlic powder, smoked paprika, and cayenne pepper until smooth.
Stir cream cheese mixture into the chicken, along with corn, black beans, red onion, 1/4 C. Monterey Jack cheese, and 1/4 C. Cheddar cheese.
Transfer mixture into the prepared skillet. Bake for 15 minutes.
Remove from oven and sprinkle remaining cheeses over the top. Bake 15 more minutes.
Remove from oven and sprinkle with sliced green onion. Drizzle with additional Head Country BBQ sauce and serve with your desired dippers: Toasted sliced baguette, carrot sticks, celery sticks, and/or sliced bell peppers.