Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Smoked Garlicky Shredded Chicken Dip Recipe

Easily one of the most savory dips out there. This cheesy, creamy, garlicky chicken dip is smoked nirvana that’s perfect for dipping with tortilla chips, pita pieces or toasted baguette.

Let's get grilling

1

Fill the hopper of a pellet grill with Kingsford® Classic Pellets. Turn pellet grill on and set to 300°F.

2

Cut the very tops off the garlic heads, exposing the cloves inside. Spray the garlic with a little oil, then bundle each head in some foil, and place into the smoker to cook until tender, about 45 minutes.

3

Squeeze the tender garlic cloves out of the papery peel, place into a large bowl, then mash roughly with a fork.

4

To the bowl add the cream cheese, sour cream, 1 cup of cheddar, 2 tablespoons of parsley, chicken and hot sauce. Stir to combine, taste, and add salt if desired.

5

Spoon the mixture into a 10” skillet, and smooth out the top. Spread over remaining cheese, and place back into the smoker for 25–30 minutes until warmed through.

6

Garnish with remaining parsley, and serve with optional dippers like tortilla chips, pita pieces etc.

Cooking for 2 people

Ingredients


  • garlic
    3 heads
  • spray oil
  • cream cheese, softened
    8 oz.
  • sour cream
    1 cup
  • shredded cheddar, divided
    1.5 cup
  • chopped parsley, divided
    3 tbsp.
  • cooked, finely shredded chicken
    1 cup
  • hot sauce
    2 tsp.
  • salt to taste

Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.


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Adventurous Eats


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