Smoked Buffalo Chicken Dip

Make everyone swoon at your next party when you set out this creamy, spicy smoked Buffalo chicken dip! Three different cheeses are mixed with tender shredded chicken and spicy Frank's RedHot Sauce and finished low and slow on the smoker to make the most irresistible dip that's perfect for game day. One scoop and your guests will keep coming back for more.

Course Appetizers

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 308kcal

Author Amanda McGrory-Dixon

Equipment

Smoker
Wood pellets, wood chips or wood chunks
1-quart smoker-safe baking dish

Ingredients

8 ounces full-fat cream cheese in block form, softened, cut into cubes
4 garlic cloves minced or grated
¼ cup sour cream
¼ cup mayonnaise
1 tablespoon ranch dressing seasoning from the packet or can
1 cup Frank's RedHot Sauce
2 cups shredded chicken
1 cup freshly grated cheddar divided
1 cup freshly grated Gouda divided
Blue cheese crumbles for garnish, optional
Blue cheese or ranch dressing for garnish, optional
Chips, carrots, celery sticks or toasted bread for dipping

Instructions

Heat the smoker to 225 degrees F. 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. Beat in the Frank's Red Hot Sauce. Alternatively, you can use a sturdy spoon or food processor.
Stir in the shredded chicken, ¾ cup cheddar and ¾ cup Gouda until it becomes one cohesive mixture.
Spoon the dip into a 1-quart cast-iron baking dish or aluminum pan. Sprinkle the top with the remaining ¼ cup cheddar and ¼ cup Gouda.
Place in the smoker with a water pan. Close the lid and smoke until it's hot throughout the dip, about one an a half to two hours. Remove from the smoker. If desired, top with crumbled blue cheese, blue cheese dressing or ranch dressing. Serve with your preferred dippers. Enjoy!

Video

Notes

I generally smoke this dip at 225 degrees F, but it can go up to 250 degrees F. While you can smoke it at even higher temperatures, the smoke infusion won't be as good, and you'll need to adjust the cooking time down. Most smoker recipes are for 225-250 degrees F, so this range also allows you to smoke it while cooking other meats.
To soften the cream cheese, let it sit at room temperature for 30 minutes. It needs to be softened, or you'll have trouble smoothing it out.
For an extra large party, you can double the ingredients and use a 9-inch-by-13-inch aluminum pan or 10- or 12-inch cast-iron skillet.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition