Smoked Mexican Chicken Dip

Chef Steven shows us yet another wonderful grilling recipe you can make for a hot summer day. This recipe for Smoked Mexican Chicken dip is loaded up with love corn and infused with our Fistful of Haze hazy IPA.

Instructions

  1. Season chicken with taco seasoning and let rest overnight.
  2. Set Traeger (or your favorite grill) to 225 degrees (we are using the super smoke option, with hickory wood pellets) and smoke until chicken reaches 165 degrees. Let chicken rest for 20 min, and shred. Set chicken aside.
  3. In a bowl combine Cream Cheese, Queso Oaxaca, Cheddar, Salsa, Fistful of Haze, Corn, Bell Pepper and Jalapenos until well mixed. Add chicken and place in a grill safe container.
  4. Smoke dip at 250 Degrees for 1 hr stirring occasionally and bring temperature up to 400 degrees for an additional 20 min, or until cheeses are melted, and dip is bubbly and hot.
  5. To Serve: Top finished dip with crushed Love Corn and green onions. Serve with your favorite tortilla chips, veggies, or anything else you like to dip! Enjoy!

 


Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.