My husband went to Nashville Tennessee on a work trip and came back with a great cookbook from Old Smokey Moonshine distillery. We have tried several recipes but have made this one several times. I used rotisserie chicken to make it easy, but maybe next time I will smoke a whole chicken on my Treager to give it even more flavor. We have a large garden and grow our own herbs and use our fresh chives to top this off.
This dip can be used with bread chips or even veggies. We have a fantastic new bakery in town, Seven Hills Bakery in Castro Valley, CA, and get their french baguette to use with this dip. My husband has even made a sandwich with this dip for work.
The Recipe
2 - (8 ounce) packages of cream cheese, room temperature
1/4 cup hot sauce of your choice (We use Franks hot sauce)
1/2 cup Buffalo sauce of your choice
1/2 cup Ranch dressing of your choice
2 tablespoons of Moonshine or clear liquor of your choice
2 cups shredded cooked chicken
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup blue cheese crumbles
2 tablespoons finely chopped chives
Celery Sticks, corn chips, or slices of french bread for serving.
Directions
Preheat oven 350 F. Combine all ingredients except blue cheese crumbles and chives in a large bowl and mix well. Put in a rectangle 9x13 inch baking dish and bake, covered with aluminum foil, for 20 minutes, or until hot and bubbly.
Uncover, add blue cheese crumbles, and broil for 5 minutes. Sprinkle with chives and serve.
You can use any clear liquor, however this is what we use since the recipe was from this distillery.
ulti
