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Smoked Buffalo Chicken Dip

5 from 5 votes
Time: 1 hour 15 minutes
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This mouthwatering Smoked Buffalo Chicken Dip is creamy, cheesy, smoky, and oh so addicting! It is easy to make, only 8 ingredients, and the perfect smoked appetizer for game day.

Don’t have a smoker? No problem! This easy appetizer can be made in the crockpot or oven with a secret ingredient to give you the smoky flavor you crave!

For more buffalo flavor, try my Buffalo Crab Dip.

Spoonful of Smoked Buffalo Chicken Dip.

The BEST Smoked Buffalo Chicken Dip

If you are new to my page, I have got to tell you… we like dips here. Creamy dips, sweet dips, hot dips, cold dips, fresh dips. DIPS, DIPS, DIPS. This one is a favorite for so many reasons.

  • ADDICTING SMOKY FLAVOR- We have all had Buffalo Dip (at least I hope), but have you tried smoking it? Well you should because it adds another level of flavor you will not be able to get enough of.
  • PERFECT FOR PARTIES- We especially like it on Super Bowl and game days. With only 8 ingredients, this dip will be the first thing gone. You will wish you doubled or even tripled this recipe.
  • SO MANY OPTIONS- My favorite way to make it is in the smoker and served with tortilla chips and celery. But the beauty of this dip is you can make it in the oven, slow cooker, or microwave (with a secret ingredient so you don’t miss out on the smokiness). And this dip can be made with different cheeses, at different heat levels, and with various dippers from chips to veggies.
  • SERVE HOT OR COLD- You will love how this dip can go both ways, hot or cold. To keep it warm all day you can throw it in a slow cooker or let it cool to room temperature. Either way it’ll be addicting.

There is no question about it, this Buffalo Dip is super delicious. I guarantee your family is going to ask you to make it so much that you will get annoyed. HA!

Watch Me Make This In Under 30 Seconds!

Ingredients in Smoked Buffalo Chicken Dip

This recipe is 8 simple ingredients. Below are details and recommended substitutions (if necessary).

  • Shredded Chicken: I like to make my own. Sometimes in the slow cooker and other times in the smoker. You can also use store-bought pulled chicken, rotisserie chicken, or even canned chicken. Do whatever works best for you.
  • Cream Cheese: Use full fat, it tastes the best. And make sure you bring it to room temperature before mixing up the dip.
  • Sour Cream: This adds even more creaminess if you use full fat sour cream. Plain Greek yogurt is great in this too, plus it adds a little bit of protein.
  • Buffalo Sauce: I use Frank’s mild sauce because it has great flavor without being overly spicy. Use your favorite sauce, just keep in mind you may have to reduce the amount depending on it’s spice level.
  • Ranch Seasoning Packet: If you want to use ranch dressing instead, omit the sour cream too.
  • Cheese: I use both sharp cheddar cheese and mozzarella cheese. You can use any cheese preferred, pepper jack, Monterey Jack, white cheddar, and even blue cheese.
  • Green Onions: Chop these to use as a garnish. They add a delicious bright pop of flavor. Diced red onion is good too!
Ingredients for Buffalo Chicken Dip. Cream cheese, sour cream, ranch seasoning packet, cheddar cheese, mozzarella cheese, shredded chicken, and buffalo sauce with chopped green onions for a garnish.

How to Make Buffalo Chicken Dip in the Smoker

This is a quick summary of how to make this dip, the recipe card will have more details. Just scroll a little further.

  1. MIX TOGETHER THE DIP. In a small bowl combine shredded chicken, cream cheese, sour cream, Ranch seasoning packet, and sharp cheddar cheese. Spread that into your skillet and top with mozzarella cheese.
  2. SMOKE THE BUFFALO CHICKEN DIP. It takes about 1 hour, but definitely no more than 2 hours. Remember, the longer it smokes the more smoke flavor it will have. But you do run the risk of drying out the dip.
  3. GARNISH. Once you remove it from the oven, garnish with chopped green onion.
  4. SERVE WITH DIPPERS. This dip tastes best served warm but it is also good as a cold dip too. I suggest some fun dippers below.

Other Cooking Options

No matter which option you choose, I recommend adding a half teaspoon of liquid smoke so you get the smoky flavor without having to smoke this dip. Smoke makes this Buffalo Chicken Dip one thousand times tastier!

  • BAKE THIS DIP IN THE OVEN uncovered for about 15 to 20 minutes or until the cheese on top is bubbly and golden brown.
  • MAKE THIS DIP IN THE SLOWER COOKER on low for 3 to 4 hours until warmed through.
  • WARM IT UP IN THE MICROWAVE for 2 to 3 minutes until hot and bubbly. Just make sure it is in a microwave-safe dish.

4 Tips For The Best Buffalo Chicken Dip

This recipe is pretty straight forward, but here are a few tips to make this even better!

  1. SOFTEN THE CREAM CHEESE- You want to set the cream cheese and sour cream out at room temperature for 30 minutes to an hour, or until it is no longer cold. This makes the dip easy to combine, smooth, and lump free.
  2. USE A CAST IRON SKILLET– Everything is more melty and tastier in a cast iron skillet. If you do not have a skillet, feel free to use a similar sized baking dish. Make sure what you use is safe to use in the smoker.
  3. ADJUST THE SPICE LEVEL TO SUIT YOUR TASTEBUDS- My Buffalo Chicken Dip is not too spicy (I like to taste the buffalo sauce without it setting my mouth on fire). You can reduce the amount of buffalo sauce for a mild dip or you add more for a hotter dip. You choose!
  4. KEEP IT WARM FOR HOURS- The best way to keep your Smoked Buffalo Chicken Dip warm even after it is out of the smoker is by using a slow cooker.

What Do You Serve With Smoked Buffalo Chicken Dip?

This dip is versatile enough that’ it can be served with pretty much anything.

  • Fresh vegetables- celery sticks, carrots, bell peppers, sliced cucumbers, broccoli, cauliflower, etc.
  • Chips- tortillas are the best but Fritos corn chips, potato chips and bagel chips are good too.
  • Crackers- regular butter crackers are good but this dip with chicken flavored crackers is out of this world!
  • Bread- Baguette slices, pita, and even crusty bread chunks
Handing holding a tortilla chip loaded with Smoked Buffalo Chicken Dip.

Uses for Leftover Smoked Buffalo Chicken Dip

Although I rarely have leftover Buffalo Chicken Dip, I am so happy when I do! You can make tacos, quesadillas, wraps, and pinwheels with it. Put it on top of a garden salad, baked potato, nachos, or make Buffalo Chicken Stuffed Peppers. The possibilities are endless.

Frequently Asked Questions (FAQ’s)

Is Buffalo Chicken Dip spicy?

I use 1/3 cup of buffalo sauce which seems to be the perfect amount. You can taste the buffalo flavor without it overwhelming your taste buds. If you want more heat, add more buffalo sauce. Or if you are worried about the spice level, you can always add less. The great thing is you can adjust this recipe to suit your taste preferences.

What kind of wood pellets should I use for smoking Buffalo Chicken Dip?

For this recipe I used Competition Blend pellets by Pit Boss because they are mild flavored pellets. Other options include apple, cherry, maple, oak, or a combination. I do not recommend mesquite and hickory pellets because they are a bit too strong.

What’s the best way to store Smoked Buffalo Chicken Dip?

Store any leftover dip in the refrigerator and in an airtight container. It is best eaten within 3 to 5 days and you can eat it cold or warm it up in the microwave for a few seconds.

Can you freeze Buffalo Chicken Dip?

I do not recommend freezing this dip. Cream cheese separates and becomes chunky when thawed. Yucky!

Can Smoked Buffalo Chicken Dip be made ahead of time?

Sort of, I recommend constructing the dip and storing it in the refrigerator two days in advance.

Smoked Buffalo Chicken Dip garnished with freshly chopped green onions. Celery, tortilla chips, and a spoon on the side for serving.

More Dip Recipes You Have To Try:

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Hot and cheesy Smoked Buffalo Chicken Dip on a spoon ready to serve.

Smoked Buffalo Chicken Dip

Elizabeth Swoish
Smoked Buffalo Chicken Dip brings the classic game day appetizer to a whole new level. It is smokey, creamy, and loaded with cheesy buffalo chicken flavor. Take my advice and double this recipe!
5 from 5 votes
Prep Time 15 minutes
Smoker Time: 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Servings 10
Calories 109 kcal



  • 2 cups shredded chicken; - see recipe notes for using and making smoked chicken breasts
  • 1 cup cream cheese - room temperature
  • ½ cup sour cream
  • 1 cup buffalo sauce - adjust to taste (I used a mild variety)
  • ½ cup Mozzarella cheese
  • ½ cup cheddar cheese
  • 1 ounce Ranch seasoning packet
  • ¼ cup green onions - chopped for garnish


  • Preheat smoker to 300 °F with wood pellets. I used Competition Blend pellets by Pit Boss. 
  • In a small bowl add the shredded chicken, cream cheese, sour cream, buffalo sauce, cheddar cheese, and Ranch seasoning packet. Stir until well combined.
  • Transfer the dip to a cast iron skillet and top with mozzarella cheese.
  • Smoke for about 1 hour.
  • Remove the Smoked Buffalo Chicken Dip from the smoker, top with chopped green onion, and eat immediately with dippers of your choice.
    NOTE: If you are serving at a party and want it to stay warm longer, place the dip in a slow cooker on the "keep warm" or low setting.



Storing Information

  • Refrigerated, in an airtight container, for 3 to 5 days. 
  • Freezing is not recommended.

Dippers for Serving

  • Fresh vegetables- celery sticks, carrots, bell peppers, sliced cucumbers, broccoli, cauliflower, etc.
  • Chips- tortillas are the best but Fritos corn chips, potato chips and bagel chips are good too.
  • Crackers- regular butter crackers are good but this dip with chicken flavored crackers is out of this world!
  • Bread- Baguette slices, pita, and even crusty bread chunks

Other Cooking Options

  • BAKING IN THE OVEN: Follow the directions exactly the same (add a 1/2 teaspoon of liquid smoke if you want), as if you were smoking it. Bake uncovered at 375° F for about 15 to 20 minutes or until the cheese on top is bubbly and golden brown.
  • MAKING IN THE SLOW COOKER: Cook on low, stirring every 20 minutes, for 3 to 4 hours (add a 1/2 teaspoon of liquid smoke if desired).
  • WARM IT UP IN THE MICROWAVE: In a heat safe dish, microwave covered for 2 to 3 minutes until hot and bubbly. 

How To Make Smoked Chicken Breasts

  1. Preheat smoker to 250° F
  2. In a small bowl mix together a dry rub of salt, pepper, paprika, and garlic powder. Rub chicken breasts with olive oil and then the dry rub.
  3. Place seasoned chicken breasts in the smoker for 40 minutes (flip halfway through).
  4. Once the chicken breasts are at 165° F remove them from the smoker and dice into very small pieces. Allow to cool before mixing into the dip.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on January 22nd, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

5 thoughts on “Smoked Buffalo Chicken Dip”

  1. 5 stars
    I love the smoky flavor of this smoked buffalo chicken dip! It is also so rich and packed with flavors. Must-try!

  2. 5 stars
    This smoked buffalo chicken is really a mouthwatering recipe! I tried to make some yesterday, and it turned out really delicious! Even my husband loves it too! I will save this recipe for future use!

  3. 5 stars
    If you like Buffalo chicken, you’ll love this delicious dip. We made it for a recent gathering, and it was a big hit!

  4. 5 stars
    I made this dip last night and it was delicious. I used a little more blue cheese than called for, though, because I’m a huge fan of the stuff.


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