1 whole chicken (2 C. of cooked, shredded chicken)
Head Country Sweet and Spicy Seasoning
1 C. Head Country Bar-B-Q Sauce, Honey
1 block of softened cream cheese (8 ounces)
1 C. ranch dressing
1 C. Franks Red Hot
1/2 C. shredded cheddar cheese
Green onion and blue cheese crumbles (for garnish)
Carrots, celery, tortilla chips for dipping
225 degrees F
Heat smoker to 225 degrees F.
Season chicken generously with Head Country Championship Seasoning.
Smoke chicken until an instant-read thermometer shows an internal temperature of 165. Remove from smoker and allow to cool.
Once the chicken is cool to touch, shred into bite-sized pieces.
Combine the shredded chicken with the cream cheese, cheddar cheese, ranch dressing, hot sauce, and Head Country Bar-B-Q Sauce. Mix to combine.
Add dip to the smoker for another 30 minutes, or until the mixture is thoroughly heated.
Garnish with green onions and blue cheese. Serve immediately with your favorite dippers: tortilla chips, carrots, celery, pita, and even chicken wings. Enjoy!