Smoked Buffalo Chicken Dip takes the classic crowd-pleasing appetizer to the next level with a rich, smoky flavor. This recipe combines tender smoked chicken, tangy buffalo sauce, and creamy cheeses for a dip that’s irresistible. Perfect for game days, parties, or any gathering, it’s sure to become a favorite.
Why You’ll Love This Recipe
- Unique Flavor: The smoky undertone adds depth and richness to the traditional buffalo chicken dip.
- Versatile Cooking Methods: You can use a smoker or add a smoky twist using smoked paprika or liquid smoke.
- Easy to Prepare: Simple ingredients come together effortlessly for a dish that’s ready in no time.
- Perfect for Sharing: A warm, hearty dip that’s always a hit at gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Smoked chicken, shredded
- Buffalo sauce
- Cream cheese, softened
- Ranch or blue cheese dressing
- Shredded cheese (cheddar, mozzarella, or a mix)
- Optional seasoning: smoked paprika or liquid smoke for extra flavor
- Optional garnish: green onions, parsley, or crumbled blue cheese
Directions
- Preheat your smoker to 225°F. If using an oven, preheat it to 375°F.
- In a large mixing bowl, combine softened cream cheese, buffalo sauce, and ranch or blue cheese dressing until smooth.
- Fold in the shredded smoked chicken and half of the shredded cheese. Mix well.
- Transfer the mixture to a cast-iron skillet or an oven-safe dish. Spread it evenly.
- Sprinkle the remaining shredded cheese on top.
- Place the dish in the smoker and smoke for 30-45 minutes until the dip is hot and bubbly. If using an oven, bake for 20-25 minutes.
- Remove from the smoker or oven and let cool slightly before serving. Garnish as desired.
- Serve with tortilla chips, celery sticks, or your favorite dippers.
Servings and Timing
- Servings: Makes about 6-8 servings.
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes (depending on method)
- Total Time: Approximately 40-55 minutes
Variations
- No Smoker? No Problem: Add smoked paprika or a few drops of liquid smoke to replicate the flavor.
- Protein Alternatives: Substitute smoked chicken with smoked turkey, pork, or even jackfruit for a unique twist.
- Spice Level: Adjust the amount of buffalo sauce or add cayenne for extra heat.
- Cheese Choices: Experiment with gouda, pepper jack, or smoked cheddar for more flavor.
- Slow Cooker Option: Combine all ingredients in a slow cooker and heat on low for 2-3 hours.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 10-15 minutes or in the microwave in 30-second intervals until warmed through.
FAQs
Can I use store-bought smoked chicken?
Yes, store-bought smoked chicken works great and saves time.
What’s the best wood for smoking this dip?
Hickory, mesquite, or applewood are excellent choices for a smoky flavor.
Can I make this dip less spicy?
Reduce the amount of buffalo sauce or mix it with a little extra ranch or blue cheese dressing.
What if I don’t have a smoker?
You can bake the dip in the oven and enhance the flavor with smoked paprika or liquid smoke.
Can I use a different type of cheese?
Absolutely! Smoked gouda, Monterey Jack, or even a spicy pepper jack are great options.
Is this dip gluten-free?
Yes, as long as the buffalo sauce and dressings used are gluten-free.
Can I prepare this dip ahead of time?
Yes, assemble the dip and refrigerate it until you’re ready to smoke or bake.
What are the best dippers for this dip?
Tortilla chips, pita chips, celery, carrots, or even toasted baguette slices.
How can I make it creamier?
Add a splash of heavy cream or extra cream cheese for a silkier texture.
Can I freeze this dip?
It’s not recommended as freezing can alter the texture of the cream cheese.
Conclusion
Smoked Buffalo Chicken Dip is a delicious twist on a classic appetizer, with smoky flavors that elevate it to a whole new level. Whether you’re using a smoker or creating the flavor with spices, this dip is easy to make and always impresses. Serve it warm and gooey with your favorite dippers for a dish that’ll be the star of any gathering!
Print
Smoked Buffalo Chicken Dip
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Description
This Smoked Buffalo Chicken Dip takes the classic party favorite to the next level with a hint of smoky flavor. Creamy, cheesy, spicy, and packed with tender shredded chicken, it’s the ultimate appetizer for game days, barbecues, or any gathering.
Ingredients
- 2 cups cooked and shredded chicken (smoked chicken works great!)
- 8 oz cream cheese, softened
- 1 cup ranch dressing (or blue cheese dressing for a tangy twist)
- 1/2 cup buffalo sauce (adjust to taste)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for extra smoky flavor)
- 2 tbsp chopped green onions or parsley (for garnish)
Instructions
Prepare the Mixture:
- Preheat your smoker to 250°F (120°C).
- In a large bowl, mix the cream cheese, ranch dressing, buffalo sauce, garlic powder, and smoked paprika until smooth.
- Fold in the shredded chicken, ½ cup cheddar cheese, and ½ cup mozzarella cheese.
Assemble the Dip:
- Transfer the mixture to a cast-iron skillet or an aluminum pan suitable for the smoker. Spread it out evenly.
- Sprinkle the remaining cheddar and mozzarella cheese over the top.
Smoke the Dip:
- Place the skillet or pan in the smoker and cook for 1 hour, or until the dip is hot, bubbly, and the cheese is melted.
Serve:
- Remove from the smoker and garnish with chopped green onions or parsley. Serve warm with tortilla chips, celery sticks, or bread slices for dipping.
Notes
- No smoker? Bake in an oven at 375°F (190°C) for 25–30 minutes or until bubbly. Add a few drops of liquid smoke to the mixture for a smoky flavor.
- Make it spicier: Add diced jalapeños or extra buffalo sauce for more heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.