Smoky Maple Chicken & Cheese Dip

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Rachael Ray’s daytime TV show is on at an hour I can’t catch it.  Thank goodness for DVR’s!  Can I get an amen?!?!  So anyway…. I usually watch them the next day while I’m getting ready for work.  Seems like a good time, right?

A few weeks ago she had Slow Cooker Week.  That could also translate to Crock Pot week… just saying :).  Some of the ideas they had on that week didn’t impress me much, but Sunny Anderson had a recipe for Smoky Maple Chicken & Cheese Dip.  She said she created this based off of a grilled cheese sandwich she made herself.  Ok so I’ve tried the dip, now I’m ready to try the Sandwich, just sayin :).

So I decided to make this for a Sunday Night Dinner.  I did half the recipe, just in case we didn’t like it or there was a small crowd, or whatever, there wouldn’t be much leftover.  Ok I’m just sayin, don’t half it.  It’s that good!  The girls snacked on it while the guys were outside grilling.    Sunny got it right!

found here


  • 1 – 1 1/2 cups beer (your favorite, but try to stay away from specialty flavors)
  • 1 teaspoon liquid smoke
  • 2 tablespoons hot sauce
  • 1/4 cup grade A maple syrup
  • 1/4 cup red onion pulp (grated on a rasp or box grater into a liquid measure)
  • 2 garlic cloves, minced or grated on a rasp
  • 16 ounces maple-smoked cheddar cheese, shredded or cubed
  • 16 ounces smoked Gouda, shredded or cubed
  • 16 ounces cream cheese, softened
  • 1 rotisserie chicken, skin removed and very finely chopped (not shredded)
  • Kosher salt and black pepper
  • For the garnish:
  • 8 strips bacon, crisped and crumbled or chopped
  • 4 scallions, thinly sliced on an angle
  • Corn tortilla chips, bagel crisps, crostini, or Melba toast 

Yields: 6-8


In a slow cooker on low add 1 cup of the beer and all of the liquid smoke, hot sauce, maple syrup, onion pulp, garlic, cheddar, Gouda, cream cheese and chicken.

The hot sauce I used.

Looks good already, right?

Have you ever had real Maple Syrup?  That Aunt Jamima has nothing on this stuff!

Season with a pinch of salt and a few grinds of pepper. Cook while stirring occasionally until cheese is melted and ingredients combined, about 20 minutes.


Keep on low and stir to combine. If it thickens, add the remaining 1/2 cup of beer and stir.

Garnish and serve. Sprinkle bacon and scallions over the top of the slow cooker, then serve with a selection of chips, crisps, crostini or Melba toast.

Oh yum!  This is definitely staying on my list of favorites!

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