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smoked buffalo chicken dip

Smoked Buffalo Chicken Dip

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine American
Servings 10 servings

Equipment

  • 1 smoker or grill (with lid)
  • 1 10–12 inch cast iron skillet or small baking dish
  • 1 medium mixing bowl
  • 1 whisk or spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 set measuring spoons
  • 1 pair heatproof gloves or mitts

Ingredients
  

  • 3 cup shredded cooked chicken breast
  • 8 ounce cream cheese softened
  • 1 cup Buffalo wing sauce mild or hot
  • 1 cup ranch dressing
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup crumbled blue cheese optional
  • 2 tablespoon chopped green onions for garnish
  • 1 tablespoon chopped fresh parsley for garnish
  • 2 cup tortilla chips for serving
  • 2 cup celery sticks for serving
  • 2 cup carrot sticks for serving

Instructions
 

  • Preheat your smoker or grill to 250°F (120°C) using indirect heat and add your preferred smoking wood.
  • In a medium mixing bowl, whisk together the softened cream cheese, Buffalo wing sauce and ranch dressing until smooth.
  • Stir in the garlic powder, onion powder, smoked paprika, black pepper and kosher salt until evenly combined.
  • Fold in the shredded cooked chicken, 0.5 cup shredded cheddar cheese and 0.5 cup shredded Monterey Jack cheese until well mixed.
  • Lightly grease the cast iron skillet and spread the chicken mixture evenly into the skillet.
  • Sprinkle the remaining 0.5 cup cheddar cheese and 0.5 cup Monterey Jack cheese evenly over the top of the mixture.
  • Place the skillet on the smoker or grill over indirect heat, close the lid and smoke for 45–60 minutes until bubbly around the edges and lightly browned on top.
  • If using, sprinkle crumbled blue cheese over the top during the last 10 minutes of smoking so it softens but does not fully melt.
  • Carefully remove the skillet from the smoker or grill and let the dip rest for 10 minutes to thicken slightly.
  • Garnish with chopped green onions and parsley, then serve warm with tortilla chips, celery sticks and carrot sticks.

Notes

For best results, use well‑seasoned, shredded chicken (rotisserie chicken works very well) and make sure the cream cheese is fully softened so it blends smoothly without lumps. Keep the smoker temperature steady for consistent texture and adjust the amount of Buffalo sauce to control heat, adding a bit more ranch for a milder dip. A cast iron skillet helps hold heat and keeps the dip hot longer, but you can also use a disposable aluminum pan for easier cleanup. If you like a stronger smoke flavor, choose wood like hickory or mesquite and smoke on the longer end of the time range; for a subtler touch, use fruit woods. Leftovers reheat nicely in the oven at 325°F (165°C) until warm and bubbly, and you can thin the dip with a splash of milk or extra ranch if it thickens too much.
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