Pulled Chicken Pimento Cheese Dip


This savory chicken cheese dip features SADLER’S SMOKEHOUSE® Pulled Chicken, pickled jalapeno peppers, diced pimentos and more!

Growing up in a large family, Food Network’s “Vegas Chef Prizefight” winner Lamar Moore learned the importance of cooking with love. His grandmother was extremely influential to his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul, making him the perfect partner to make the most of the authentic Texas barbeque flavor from Sadler’s Smokehouse.




15 mins




30 mins


  • ¼  cup pale ale
  • 3 ears fresh corn, shucked
  • 3 olive oil, divided
  • Salt and pepper, to taste
  • 8 small pretzel buns
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • ½ cup diced pimentos, drained
  • ¼ cup chopped pickled jalapeño peppers
  • 1 chipotle en adobo, minced
  • ¼ cup chopped cilantro
  • 1 (16-ounce) package SADLER’S SMOKEHOUSE® Pulled Chicken
  • 1 cup chopped green onion


    1. In medium saucepan over medium-high heat, bring beer to a boil. Reduce heat. Simmer 1 minute. Remove pan from heat.
    2. Prepare grill for medium-high heat. Rub corn with 1 tablespoon olive oil; season to taste with salt and pepper. Grill corn 8 to 12 minutes or until well charred. Let cool. Cut kernels off cobs. Reserve.
    3. Slice pretzel buns into ½-inch thick slices. Brush with remaining olive oil. In a large skillet over medium-high heat toast pretzel bun slices. Reserve.
    4. In saucepan with beer, add cream cheese, mayonnaise, cheddar cheese, pimentos, jalapeno peppers, chipotle pepper, and cilantro. Stir in reserved corn. Stir to combine over medium-low heat. Stir in chicken. Heat mixture 3 to 5 minutes or until warmed through.
    5. Serve dip warm garnished with green onions and reserved pretzel bun crostini.



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