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
Units
Scale
- 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.