Make everyone swoon at your next party when you set out this creamy, smoked Buffalo chicken dip, made with three different cheeses and Frank's RedHot Sauce and finished low and slow on the smoker.
Cream cheese Garlic cloves Sour cream Mayonnaise Ranch dressing seasoning Frank's RedHot Sauce Shredded chicken Cheddar Gouda
In a large mixing bowl, beat together the cream cheese, garlic cloves, sour cream, mayonnaise and ranch dressing seasoning with a hand beater until smooth.
Stir in the shredded chicken, cheddar and Gouda to make one cohesive mixture. Reserve a portion of the two cheeses.
Spoon the dip into a 1-quart cast-iron baking dish or aluminum pan. Sprinkle the top with the remaining cheddar and Gouda.
Place the baking dish with the Buffalo chicken dip in the smoker heated to 225 degrees F. Close the lid and smoke the dip until it's nice and hot.
Remove from the smoker. If desired, top with crumbled blue cheese, blue cheese dressing or ranch dressing. Serve with your preferred dippers.
When you need the ultimate game-day snack, it doesn’t get better than this smoked Buffalo chicken dip recipe. Grab some chips, pour yourself a drink and start dipping.
We had some friends over last night and threw this dip on the smoker. Loved it! It was the perfect spice level for us.