Smoked Buffalo Chicken Dip

There’s something about a bubbling dish of smoked buffalo chicken dip that makes a room go quiet for a second, then explode with “Oh wow, what’s that?”

The top is lightly bronzed, the cheese stretching in slow, gooey ribbons, and the air is thick with the smell of hickory smoke, tangy buffalo sauce, and warm spices.

This is an easy, crowd-pleasing appetizer—creamy, smoky, a little spicy—that comes together fast and disappears even faster.

It’s perfect for busy hosts, game-day fans, beginners who want a “wow” recipe, and anyone who loves classic comfort flavors with a twist.

I first threw it together for an impromptu game night when friends showed up hungry and I’d leftover smoked chicken; thirty minutes later, the entire dish was scraped clean.

Bring it out for Sunday suppers, last-minute gatherings, or cozy movie nights.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, smoky Buffalo flavor in every creamy, cheesy bite
• Transforms leftover chicken into an impressive, crowd-pleasing party appetizer
• Stays hot and gooey in cast iron, perfect for long gatherings
• Easily adjustable heat level using mild or hot Buffalo sauce
• Pairs perfectly with chips and crunchy veggies for balanced snacking

Ingredients

• 3 cups shredded cooked chicken breast — use well‑seasoned meat (rotisserie works great)
• 8 ounces cream cheese, softened — bring fully to room temp for easy mixing
• 1 cup Buffalo wing sauce, mild or hot — pick your preferred heat level
• 1 cup ranch dressing — choose a creamy, full‑fat version for best texture
• 1 cup shredded cheddar cheese, divided — sharp cheddar adds richer flavor
• 1 cup shredded Monterey Jack cheese, divided — melts smoothly into the dip
• 1 teaspoon garlic powder — for a consistent, mellow garlic note
• 1 teaspoon onion powder — boosts savory depth without chunks
• 1 teaspoon smoked paprika — reinforces the smoky flavor from the cooker
• 0.5 teaspoon black pepper — freshly ground if possible for better aroma
• 0.5 teaspoon kosher salt — adjust to taste after mixing
• 0.25 cup crumbled blue cheese (optional) — adds a classic Buffalo wing tang
• 2 tablespoons chopped green onions, for garnish — sprinkle on just before serving
• 1 tablespoon chopped fresh parsley, for garnish — adds color and freshness
• 2 cups tortilla chips, for serving — choose sturdy chips that won’t break easily
• 2 cups celery sticks, for serving — classic crunchy Buffalo wing pairing
• 2 cups carrot sticks, for serving — adds sweetness and color contrast

Step-by-Step Method

Preheat the Smoker or Grill

Preheat your smoker or grill to 250°F (120°C) using indirect heat. Set it up so the skillet won’t sit directly over the flames. Add your preferred smoking wood, such as hickory, apple or cherry. Close the lid and allow the smoker to stabilize for at least 10–15 minutes before adding the dip.

Blend the Creamy Base

Whisk together the softened cream cheese, Buffalo wing sauce and ranch dressing in a medium mixing bowl. Make sure the cream cheese is fully softened so it incorporates smoothly without lumps.

Mix until the texture is creamy and uniform. Scrape down the sides of the bowl as needed to capture all ingredients.

Season the Mixture

Stir in the garlic powder, onion powder, smoked paprika, black pepper and kosher salt. Distribute the seasonings evenly throughout the creamy base.

Mix until no streaks of spices remain. Taste and adjust salt or Buffalo sauce if needed, remembering the cheeses and chicken will also add flavor.

Fold in Chicken and Cheeses

Fold in the shredded cooked chicken, ½ cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese. Gently mix until the chicken is evenly coated and the cheese is well distributed.

Avoid overmixing, which can break down the texture of the chicken. Make sure no large pockets of plain chicken remain.

Fill and Top the Skillet

Lightly grease the cast iron skillet or baking dish. Spread the chicken mixture evenly into the skillet, smoothing the surface with a spatula.

Sprinkle the remaining ½ cup cheddar and ½ cup Monterey Jack cheese evenly over the top. Cover all areas so the cheese melts into a bubbly, golden layer.

Smoke Until Bubbly

Place the filled skillet on the smoker or grill over indirect heat. Close the lid and smoke for 45–60 minutes. Watch for the edges to become bubbly and the top to lightly brown.

Avoid opening the lid frequently, which can lower the temperature and extend cooking time.

Add Optional Blue Cheese

If using blue cheese, sprinkle the crumbled pieces evenly over the top during the last 10 minutes of smoking. Allow the blue cheese to soften and warm, but not fully melt into the dip.

Close the lid again so the flavors meld and the surface remains slightly textured.

Rest, Garnish and Serve

Carefully remove the hot skillet using heatproof gloves or mitts. Let the dip rest for about 10 minutes to thicken slightly and become easier to scoop.

Garnish with chopped green onions and parsley. Serve warm with tortilla chips, celery sticks and carrot sticks arranged around the skillet.

Ingredient Swaps

• Use rotisserie chicken, leftover grilled chicken, or canned chicken in place of shredded cooked breast.
• Swap ranch with blue cheese dressing, Greek yogurt ranch, or a 50/50 mayo–sour cream mix if you don’t have ranch.
• Substitute cheddar/Monterey Jack with any good melty cheese (mozzarella, Colby Jack, pepper jack for extra heat).
• For less heat, reduce Buffalo sauce and increase ranch; for more heat, use hot wing sauce or add cayenne.
• Gluten-free: most ingredients are naturally GF; just confirm the Buffalo sauce and ranch labels and serve with GF chips/veggies.
• Lighter option: use Neufchâtel (light cream cheese) and part Greek yogurt in place of some ranch.

You Must Know

• Flavor Boost • For stronger smoke without drying it out: smoke uncovered for 30–40 minutes, then cover loosely with foil for the remaining time. You keep smoke exposure up front while the foil shields the dip from excess evaporation, so it stays scoopable, not crusty.
• Scale • For half or double batches: keep thickness to about 1–1.5 inches deep in the pan and use the same 250°F target; shallower layers finish closer to 35–40 minutes, deeper ones may need up to 70 minutes. Check doneness by a hot, bubbling center, not just the edges.
• Make-Ahead • To prep the day before: assemble in the skillet, cover, and chill up to 24 hours; go straight from fridge to smoker and add 10–15 extra minutes to account for the cold start. This lets flavors meld while still delivering that fresh, just-smoked finish.

Serving Tips

• Serve in the cast iron skillet on a wood board for rustic presentation.
• Offer a trio of dippers: tortilla chips, baguette slices, and crisp veggie sticks.
• Garnish generously with green onions and parsley right before serving for color and freshness.
• Keep warm on a low-heat side of the grill during parties for easy grazing.
• Portion into individual ramekins for game-day sliders or personal appetizer servings.

Storage & Make-Ahead

Smoked Buffalo Chicken Dip keeps well in the fridge for 3–4 days in an airtight container.

You can assemble it up to 24 hours ahead, then smoke just before serving.

It also freezes well for up to 2 months; thaw overnight in the refrigerator and reheat until hot and bubbly.

Reheating

Reheat dip gently in the microwave at 50% power, stirring often.

In the oven at 325°F covered until bubbly.

Or on the stovetop over low heat, adding a splash of milk.

Game‑Day Parties in Culture

Leftovers keep the flavor going the next day, but for me this smoked Buffalo chicken dip really shines in the middle of a game‑day spread. When I set that cast iron skillet down, bubbling and fragrant with smoke and spice, it feels like the unofficial kickoff.

Game‑day parties aren’t just about the score; they’re little snapshots of who we are. Friends lean over the coffee table, arguing calls, dragging chips through molten cheese and streaks of orange‑red sauce. Someone you just met a quarter ago is suddenly your “dip buddy,” guarding the skillet like a goal line.

In a culture that moves fast and mostly online, a shared bowl of something messy and bold pulls everyone into the same moment.

Final Thoughts

Give this Smoked Buffalo Chicken Dip a try at your next get‑together and watch it disappear fast.

Don’t hesitate to tweak the heat level, cheeses, or toppings to make it your own signature party favorite.

Frequently Asked Questions

Can I Make This Dip Without a Smoker or Grill?

Yes, you can. I’d bake it in a cast iron skillet at 350°F until hot and bubbling, then broil briefly. You’ll miss smoke, but the creamy heat and molten cheese will still thrill you.

Is This Recipe Suitable for People With Gluten Intolerance?

Yes, it’s naturally gluten-free, but I’d ask you to double-check each label—Buffalo sauce, ranch, chips. I want you dipping carefree, savoring the creamy heat without any hidden gluten spoiling the moment.

How Can I Reduce the Overall Sodium Content in This Dip?

You can lower the sodium by using low‑sodium wing sauce, ranch, cheese, and salt‑free seasonings. I’d also skip added salt—let the smoke, tangy heat, and creamy chicken do the talking on your tongue.

What Drink Pairings Go Best With Smoked Buffalo Chicken Dip?

I’d pour you crisp pilsners or bright IPAs; their bubbles cut heat and smoke. I also love cold, citrusy margaritas or off‑dry Riesling—each sip cools your tongue and makes every creamy, tangy bite pop.

Can I Scale This Recipe for a Large Catering Event?

Yes, you can absolutely scale it. I’d multiply everything by guest count, spread the mixture into several skillets, smoke in batches, then hold them warm; you’ll still get that lush, smoky, tangy richness guests crave.