The Best Smoked Buffalo Chicken Dip
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This creamy, flavor-packed buffalo chicken dip takes everything you love about buffalo wings and turns it into a tasty dip that is perfect for game day, parties, or whenever you’re craving that classic buffalo wing flavor.
The best smoked buffalo chicken dip
While the entire city of Buffalo, NY is going to come for my head for this, I don’t add blue cheese to my buffalo chicken dip. You can easily add it if you want to, but when I’m serving a crowd, I find that, more often than not, there is someone in the group who doesn’t like blue cheese. You could always offer some blue cheese crumbles on the side for the guests who love the funk!
Ingredients you’ll need
- Chicken – this recipe works great with both smoked and grilled chicken, but you can also just grab a rotisserie chicken from the store. If you’re looking to smoke chicken for this yourself, check out our Whole Smoked Chicken on a Pellet Grill for a great recipe.
- Cream Cheese
- Buffalo wing sauce
- Mayonnaise
- Ranch dressing
- Cheddar cheese
- Green onions
Equipment you’ll need
- Smoker – any type of grill or smoker will work. I cooked this on my Traeger Ironwood XL, but you can also use a gas grill, charcoal grill, or offset smoker.
- Knife
- Bowl
- Hand mixer – or wooden spoon
- Oven safe dish
How to make smoked buffalo chicken dip
1. Prep
Shred the chicken. The key is to shred it small enough to get a little bit of chicken in every bite.
Slice the green onions. Keep the green separate from the white as you’ll use this for garnish at the end.
Shred the cheese if you don’t have pre-shredded.
2. Combine
Add the chicken, cream cheese, buffalo wing sauce, mayonnaise, ranch dressing, cheese, and onions to a large mixing bowl and combine.
You want to make sure that you mix all the ingredients well before cooking this dip so that you don’t end up with uneven sections.
I like to use my hand mixer to combine everything. If you don’t have a hand mixer, use a wooden spoon and some elbow grease.
Once the dip is fully incorporated, you can transfer it to an oven-safe dish or aluminum pan and smooth the top with the back of your spoon.
3. Fire up the smoker
Heat your smoker to 300°F.
Now, this recipe works just as well in an oven as it does on a smoker, but I find that a touch of smoky flavor really helps bring it to the next level – so if you’ve got a smoker use that.
Let it smoke for about one hour. When the top of the dip starts to get golden brown, you’ll know that it’s done.
What to dip with?
I like to serve my dip with celery sticks and toasted French bread, but you can also offer up chips, crackers, or whatever you have around the house.
I’m not kidding when I say that you could literally just eat it off the spoon!
More cheese-based appetizer recipes
- Jalapeño Cheese Squares
- Bacon Wrapped Cheese Stuffed Brats
- Smoked Shotgun Shells
- Smoked Stuffed Pepper Poppers
- Smoked Cream Cheese Four Ways
The Best Smoked Buffalo Chicken Dip
Ingredients
- 2 cups cooked chicken - shredded into small pieces
- 8 oz cream cheese - softened
- ½ cup mayonnaise
- ½ cup ranch dressing
- 1 cup buffalo wing sauce
- ½ cup cheddar cheese - shredded
- 2 bunches green onions - sliced (separate white from green)
- celery sticks and toasted French bread - to serve
Instructions
- Heat the smoker to 300°F.
- In a large bowl, combine the chicken, cream cheese, mayonnaise, ranch dressing, buffalo wing sauce, shredded cheddar cheese, and just the white parts of the green onions (save the green parts for the garnish at the end).
- With a hand mixer or a wooden spoon, mix all of the ingredients until smooth and well combined.
- Transfer the mixture to an oven-safe dish, smoothing the top down with a spoon. Place in the smoker.
- Smoke for 1 hour, or until it just starts to turn golden brown on top.
- Once cooked, remove from the smoker and let cool slightly. Garnish with the green parts of the onion and serve alongside celery sticks and toasted French bread or crackers.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Breanna Stark is a Texas-based competitive pitmaster and barbecue educator. She grew up cooking over charcoal and open flames while camping with her father, sparking a lifelong love of barbecue. Since 2014, she has competed in over 100 IBCA, KCBS, and CBA events, earning recognition for her award-winning chicken and Texas-style barbecue.
Passionate about recipe testing and development to create approachable dishes that help backyard cooks level up their barbecue skills. Breanna shares her expertise with over three million followers on social media.