Smoked Chopped Chicken Alfredo Dip

Anyone remember the chopped sandwich craze? Sometime last year, chopped sandwiches were taking over social media. You take all the sandwich ingredients and finely chop them up together before you stuff it all in a bun. It's a great concept to get every flavour in every bite. So I decided to jump on this trend while also flipping it on its head and doing a chopped dip instead, and let me tell you, this Smoked Chopped Chicken Alfredo Dip is ridiculously good. I took chicken breasts and smoked and grilled them on the Alchemy and then chopped it up with fresh basil, pepperoncini peppers and grated parm, then folded it into an Alfredo sauce. That all got topped with Italian blend cheese and finished in the high temp smoker until bubbly. I used toasted buttered crostini with Calabrian chilli spread for dipping, but you could also go hardcore and stick it right in a huge bun. I will not judge. If you want to find out how to make my Smoked Chopped Chicken Alfredo Dip, keep reading or jump to the full recipe.

Set smoker to 350F. Season the chicken with salt, pepper, garlic powder, oregano and oil.  Place in the smoker for 15 minutes.

Finely chop the shallot and grate the garlic. Place a cast iron pan on the flattop and add the butter, let it melt. Add the shallot and garlic. Mix and cook until slightly softened. Sprinkle in the flour, mix.

Pour in the cream and mix to combine. Add the cream cheese and mix until melted and smooth. Remove from heat.

Remove chicken from smoker and place on grill to sear on both sides. Remove from grill and chop.

Add fresh basil and pepperoncini peppers, and chop more. Add the grated parm and chop.

Add to the Alfredo sauce and mix to combine, smooth the top and sprinkle with the Italian blend cheese. Place in smoker for 20 minutes.

Slice the baguette into rounds. Spread with butter then the bomba sauce. Place on the flattop, bomba sauce side up, to toast.

Remove the chicken Alfredo dip from the smoker and squeeze the juice of one lemon on top, season with salt and garnish with chopped basil.

Serve with bomba butter baguette for dipping.

And now for the full recipe...

Smoked Chopped Chicken Alfredo Dip

Serves 8-10 people

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

2 boneless skinless chicken breasts

½ tsp salt

½ tsp pepper

1 tsp garlic powder

2 tsp oregano

2 tbsp Oil

1 shallot

3 gloves garlic

¼ cup butter

¼ cup cream

2 tbsp flour

2 tbsp cream cheese

12 fresh basil leaves 

3 tbsp pepperoncini peppers 

½ cup grated parm

½ cup grated Italian blend cheese

Juice from 1 lemon

1 baguette

Butter

2 tbsp Bomba sauce

Fresh basil for garnish

How to Make Smoked Chopped Chicken Alfredo Dip

Set smoker to 350F.

Season the chicken with salt, pepper, garlic powder, oregano and oil.  Place in the smoker for 15 minutes.

Finely chop the shallot and grate the garlic. Place a cast iron pan on the flattop and add the butter, let it melt. Add the shallot and garlic. Mix and cook until slightly softened. Sprinkle in the flour, mix. Pour in the cream and mix to combine. Add the cream cheese and mix until melted and smooth. Remove from heat.

Remove chicken from smoker and place on grill to sear on both sides. Remove from grill and chop. Add fresh basil and pepperoncini peppers, and chop more. Add the grated parm and chop. Add to the Alfredo sauce and mix to combine, smooth the top and sprinkle with the Italian blend cheese. Place in smoker for 20 minutes.

Slice the baguette into rounds. Spread with butter then the bomba sauce. Place on the flattop, bomba sauce side up, to toast.

Remove the chicken Alfredo dip from the smoker and squeeze the juice of one lemon on top, season with salt and garnish with chopped basil. Serve with bomba butter baguette for dipping.

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