Smoked Buffalo Chicken Dip
Creamy smoked chicken dip with buffalo kick.
Jump to RecipeThis dip takes smoked chicken from side dish to party star. The smoke flavor adds a dimension that regular recipes can't match. It's creamy, spicy, and absolutely addictive - the bowl always gets scraped clean.
This is the ultimate party dip - perfect for game day, casual gatherings, or any event where people will be snacking. It's always a hit and people always ask for the recipe.
Serve with tortilla chips, celery sticks, carrot sticks, and plenty of napkins. Crackers work too. Set it up near the TV for game day or as part of an appetizer spread. It stays warm in a slow cooker.
Adjust the heat level by varying the buffalo sauce amount. Add more ranch for creaminess, more cheese for richness. Some like to add blue cheese crumbles on top. Make it your own.
Smoking the dip itself adds another layer of flavor beyond just using smoked chicken. The cheese gets all melty and the edges crispy. Don't skip this step - it makes a difference.
Ingredients
Instructions
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1
Season 2 pounds of chicken breast with salt and pepper. Smoke at 275°F with Bear Mountain Apple Pellets until the internal temperature reaches 165°F — check with an instant-read thermometer.
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2
Shred the smoked chicken using meat shredding claws.
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3
In a cast iron skillet, combine the shredded chicken, softened cream cheese, ranch dressing, and buffalo sauce. Stir until everything is mixed together.
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4
Place the cast iron skillet on the smoker at 275°F and smoke for about 45 minutes, stirring once halfway through.
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5
Top with shredded cheddar cheese and return to the smoker until the cheese is melted and bubbly.
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6
Garnish with sliced green onions and serve hot with tortilla chips, celery sticks, or crackers.