Buffalo Chicken Dip Recipe

This creamy, cheesy Smoked Buffalo Chicken Dip is made with shredded rotisserie chicken, spicy buffalo sauce, and rich cream cheese, and is ready in about an hour. The dish hits its peak when the cheddar topping begins to bubble and the wood smoke gently infuses the tangy sauce with savory depth. I make this easy appetizer for every Super Bowl party I host because it disappears within minutes.

What I Learned Making This

My first attempt at this dip was a disaster because I used cold cream cheese straight from the fridge. I learned the hard way that if the block isn’t completely softened at room temperature, it won’t mix with the buffalo sauce, leaving you with unappetizing white lumps instead of a smooth base.

I also discovered that the type of wood pellets you use makes a massive difference in the final flavor profile. While I initially tried mesquite, I found it too overpowering for the chicken; using a fruit wood like apple or cherry provides a subtle sweetness that perfectly balances the heat of the hot sauce.

Smoked Buffalo Chicken Dip Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works best)
• 1 (8 oz) block cream cheese, softened to room temperature
• 1/2 cup buffalo sauce (Frank’s RedHot is the standard)
• 1/2 cup ranch dressing
• 1 cup sharp cheddar cheese, shredded and divided
• 1 cup Monterey Jack cheese, shredded and divided
• 1/4 cup blue cheese crumbles (optional)
• 2 green onions, sliced (for garnish)

How To Make Smoked Buffalo Chicken Dip

1. Preheat Smoker: Set your pellet grill or smoker to 250°F (121°C) using apple, cherry, or pecan wood.
2. Mix The Base: In a large mixing bowl, combine the softened cream cheese, ranch dressing, and buffalo sauce until the mixture is completely smooth and uniform.
3. Add Protein and Cheese: Fold in the shredded chicken, half of the cheddar cheese, and half of the Monterey Jack cheese until well combined.
4. Assemble The Dip: Transfer the mixture to a 10-inch cast iron skillet or disposable aluminum pan and spread it into an even layer.
5. Add Toppings: Sprinkle the remaining cheddar and Monterey Jack cheese over the top, along with the blue cheese crumbles if using.
6. Smoke The Dip: Place the skillet on the smoker grates and close the lid, cooking for 45 to 60 minutes until the cheese is bubbling and the edges are lightly browned.

Recipe Tips

• Shred your own cheese: Pre-shredded bags of cheese are coated in anti-caking agents that prevent them from melting properly. For the best gooey texture, buy blocks of cheddar and Jack and grate them yourself.
• Soften the cream cheese: Leave your cream cheese on the counter for at least an hour before starting. If you skip this step, the dip will be lumpy and the oils may separate during smoking.
• Adjust the heat: If you are serving a crowd sensitive to spice, swap the ratios to use 1/4 cup buffalo sauce and 3/4 cup ranch dressing for a milder flavor.
• Use rotisserie chicken: To save time, pick up a grocery store rotisserie chicken; the meat is tender and shreds easily, adding extra moisture to the dip.

What To Serve With Smoked Buffalo Chicken Dip

This rich dip needs sturdy vessels for scooping, so tortilla chips or thick slices of toasted baguette are ideal choices. For a refreshing contrast to the spicy, heavy cheese, serve it alongside crisp celery sticks, carrot batons, or cucumber slices.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to keep the fats incorporated, but avoid freezing as the dairy will likely split and become grainy.

FAQs

Can I make this in the oven instead?
Yes, if you don’t have a smoker, you can bake this dip at 350°F (175°C) for 20-25 minutes until hot and bubbly.

What is the best wood for smoking this dip?
Fruit woods like apple or cherry are best because they add a mild, sweet smoke that doesn’t overpower the buffalo sauce, whereas hickory or mesquite can be too harsh.

Can I use blue cheese dressing instead of ranch?
Absolutely, substituting blue cheese dressing for ranch enhances the classic buffalo wing flavor profile, though it will make the dip significantly tangier.

Nutrition

• Calories: 320
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 3g
• Protein: 14g

Try More Recipes:

• Buffalo Chicken Dip Recipe
• Buffalo Chicken Dip Recipe
• Cottage Cheese Buffalo Chicken Dip Recipe

Smoked Buffalo Chicken Dip

Recipe by Emily Mitchell

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

40

minutes

Total time

1

hour 

55

minutes

Smoked Buffalo Chicken Dip blends creamy textures with shredded chicken and spicy sauce for a game day staple ready in 60 minutes. Softened cream cheese and sharp cheddar melt together under a kiss of wood smoke. This easy appetizer works perfectly for parties or tailgates.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works best)

• 1 (8 oz) block cream cheese, softened to room temperature

• 1/2 cup buffalo sauce (Frank’s RedHot is the standard)

• 1/2 cup ranch dressing

• 1 cup sharp cheddar cheese, shredded and divided

• 1 cup Monterey Jack cheese, shredded and divided

• 1/4 cup blue cheese crumbles (optional)

• 2 green onions, sliced (for garnish)

Directions

• Preheat Smoker: Set your pellet grill or smoker to 250°F (121°C) using apple, cherry, or pecan wood.
• Mix The Base: In a large mixing bowl, combine the softened cream cheese, ranch dressing, and buffalo sauce until the mixture is completely smooth and uniform.
• Add Protein and Cheese: Fold in the shredded chicken, half of the cheddar cheese, and half of the Monterey Jack cheese until well combined.
• Assemble The Dip: Transfer the mixture to a 10-inch cast iron skillet or disposable aluminum pan and spread it into an even layer.
• Add Toppings: Sprinkle the remaining cheddar and Monterey Jack cheese over the top, along with the blue cheese crumbles if using.
• Smoke The Dip: Place the skillet on the smoker grates and close the lid, cooking for 45 to 60 minutes until the cheese is bubbling and the edges are lightly browned.