Nashville Hot Chicken Dip

1. In a large mixing bowl, combine cream cheese, sour cream, butter, hot sauce, pickle juice, cayenne, paprika, chili powder, garlic powder, salt, black pepper, and brown sugar. Mix until smooth and creamy.
2. Fold in the shredded chicken, mozzarella, cheddar/Monterey Jack, and chopped dill pickles. Mix well so everything is evenly coated.
3. Smoke at 275–300°F for 25–30 minutes until smoky, melty, and bubbly.
4. Garnish with sliced green onions and some Nashville Hot Oil