Description

This Smoked Buffalo Chicken Dip takes the classic dip to the next level with a rich, smoky flavor! Made with shredded chicken, creamy cheese, tangy buffalo sauce, and smoked over low heat, this dip is the perfect mix of heat, creaminess, and smoky goodness. Serve it with tortilla chips, celery, or crackers for the ultimate crowd-pleaser!

Ingredients

Units Scale

2 cups cooked, shredded chicken (rotisserie or smoked)

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup buffalo sauce (like Frank’s RedHot)

1/2 cup ranch dressing (or blue cheese dressing)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp black pepper

2 tbsp chopped green onions (for garnish)

1 tbsp crumbled blue cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat smoker to 250°F (120°C). Use wood chips like hickory, cherry, or pecan for the best smoky flavor.
Mix ingredients: In a large bowl, combine shredded chicken, cream cheese, cheddar, mozzarella, buffalo sauce, ranch dressing, garlic powder, onion powder, smoked paprika, and black pepper. Stir until well blended.
Transfer to a cast iron skillet or aluminum pan. Spread the mixture evenly.
Smoke the dip: Place the skillet/pan in the smoker and smoke for 1 hour, stirring occasionally.
Melt & brown: After 1 hour, sprinkle extra cheese on top and smoke for another 15-20 minutes until hot and bubbly.
Garnish & serve: Remove from the smoker, top with green onions and blue cheese crumbles (if using). Serve warm with tortilla chips, celery sticks, or crackers.

Notes

Add cooked, chopped bacon for an extra smoky, crispy bite.
For a spicier dip, mix in ½ tsp cayenne pepper or use extra-hot buffalo sauce.
If you don’t have a smoker, bake at 350°F for 25-30 minutes instead.