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!
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.
Video
Notes
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
Preheat smoker to 250° F
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.
Place seasoned chicken breasts in the smoker for 40 minutes (flip halfway through).
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.