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Creamy, smoky and just spicy enough, this smoked buffalo chicken dip is made on the pellet grill with hickory-smoked cream cheese, tender shredded chicken thighs, ranch, Frank’s RedHot and plenty of cheddar.
It’s the easy game day dip our family makes for Sunday football all winter long.
Smoked Buffalo Chicken Dip
(Easy Pellet Grill Dip)
As a busy mom, I love any recipe that feeds a crowd without keeping me stuck in the kitchen while everyone else is having fun. This smoked buffalo chicken dip is that recipe for us, and honestly, it isn’t even mine to make. It’s a staple my husband loves making, especially in the wintertime.
We’re big NFL fans. Every Sunday in the winter we head over to my in-laws’ house to watch football, and the whole family gets together, grandkids and all. We play cards, hang out and watch the game, and those are the Sundays my husband’s smoked buffalo chicken dip comes out.
Classic buffalo chicken dip is already a crowd favorite, but making it on the smoker takes it to a whole new level. The cream cheese soaks up a gentle hickory flavor while it softens, the chicken thighs pick up that wood-fired taste, and everything comes together in one bubbly, cheesy pot. Most of the time goes to the smoker doing its thing, so it’s mostly waiting.
You don’t need to be a pitmaster to make this. If you can preheat a pellet grill, check a temperature and stir a few ingredients together, you can make a smoked buffalo chicken dip that has everyone hovering around the chip bowl.
Equipment You’ll Need
- Camp Chef Woodwind 36 Pellet Smoker – This is the smoker we use. It holds a steady 250°F, but any smoker or pellet grill that can hold a steady temperature will work.
- Hickory Wood Pellets – Hickory gives the dip its classic, bold smoky flavor.
- Cast Iron Skillet – Holds the cream cheese while it smokes. Cast iron handles the heat and picks up the smoke beautifully.
- Enameled Cast Iron Dutch Oven with Lid – For combining everything and baking the dip until it’s hot and bubbly. Want fewer dishes? Smoke the cream cheese right in the Dutch oven and use it for everything.
- Instant-Read Meat Thermometer – The only reliable way to know your chicken thighs have reached 165°F.
- Wooden Cutting Board – A large one gives you room to shred the smoked chicken.
- Stainless Steel Meat Shredding Claws or Two Forks – Make quick work of shredding the thighs.
- Stainless Steel Measuring Cups – Keep the ranch, buffalo sauce and cheese balanced.
- Heat-Resistant Leather Grill Gloves – Cast iron and Dutch ovens get very hot on the smoker.
- Glass Storage Containers with Lids – For storing any leftovers (if there are any).
Why You’ll Love This Recipe
This smoked buffalo chicken dip feeds a crowd. One batch makes about 7 cups of dip, roughly 28 quarter-cup servings, which is perfect for a big family Sunday, a potluck or a party. It’s also mostly hands-off: the chicken and cream cheese smoke side by side, so the smoker does the work.
The flavor is what really sets it apart. Hickory-smoked cream cheese and chicken give it a depth you just don’t get from an oven-only dip. And the ingredients are simple: chicken thighs, cream cheese, ranch, Frank’s RedHot, cheddar and green onions, plus a little mayo and rub for the chicken.
It’s flexible too. You can finish it on the smoker or in the oven, use one pot or two, and leftovers warm right back up for a second round of snacking.
What Makes This Smoked Buffalo Chicken Dip Special
The secret to this smoked buffalo chicken dip is smoke in two places. Two blocks of cream cheese go into a cast iron skillet on the smoker at the same time as the chicken, and they smoke together at 250°F for 1½ to 2 hours. The cream cheese gets incredibly soft and picks up a mellow hickory flavor that runs through the whole dip.
The chicken thighs get a thin layer of mayonnaise first. The mayo isn’t there for flavor. It just helps the seasoning stick and keeps the thighs juicy while they smoke.
Then they get an even sprinkle of poultry rub on both sides. We use Meat Church’s Honey Hog BBQ and Holy Voodoo for a sweet-and-savory kick.
Then it all comes together the classic way: tangy Frank’s RedHot, cool and herby ranch, and a generous amount of shredded cheddar, with some saved for a melty top.
A sprinkle of fresh green onions finishes it off. The result is creamy, cheesy and spicy, with a smoky backbone that makes people ask, “What did you put in this?”
Why I Choose Organic Ingredients
Whenever I can, I reach for organic ingredients, especially dairy like cream cheese and cheddar and the chicken itself, since those make up most of this dip. It’s a personal preference that helps me feel good about what I’m serving my family. This recipe works just as well with conventional ingredients, so use whatever fits your budget.
Ingredients
- 4 boneless, skinless chicken thighs (about 2 cups shredded after smoking) – Thighs stay juicy and tender on the smoker and shred easily.
- 4–8 tbsp mayonnaise (about 1–2 tbsp per thigh) – Just a thin layer to help the rub stick and keep the chicken moist.
- 4–8 tbsp poultry seasoning or BBQ rub (about 1–2 tbsp per thigh) – We use Meat Church Honey Hog BBQ and Holy Voodoo.
- 2 (8 oz) blocks cream cheese, softened – The creamy base, and it soaks up the smoke as it softens.
- 1 cup ranch dressing – Adds cool, herby tang that balances the heat.
- ¾ cup buffalo hot sauce (Frank’s RedHot) – The classic buffalo flavor: vinegary, tangy and just spicy enough.
- 2 cups shredded cheddar cheese, divided – Most melts into the dip and the rest goes on top.
- 2 green onions, sliced, for garnish – A fresh, mild onion bite and a pop of green on top.
Step-by-Step Instructions
- Preheat the smoker. Preheat your smoker grill to 250°F with hickory pellets.
- Season the chicken. Spread a thin layer of mayonnaise on both sides of each chicken thigh (about 1–2 tbsp per thigh). Then sprinkle the poultry seasoning evenly over both sides (about 1–2 tbsp per thigh).
- Smoke the chicken and cream cheese together. Place the cream cheese in a cast iron skillet and set it on the smoker alongside the chicken. Smoke both at 250°F for 1½ to 2 hours, until the chicken reaches an internal temperature of 165°F.
- Shred and combine. Move the chicken to a cutting board and shred it. Preheat your oven to 350°F if you’re finishing the dip there. In a Dutch oven, combine the shredded chicken, smoked cream cheese, ranch dressing, buffalo sauce, most of the cheddar and any additional seasoning (if desired). Stir together, then sprinkle the reserved cheddar on top.
- Bake until bubbly. Cover with the lid and bake at 350°F (in the oven or on the smoker) for 20–30 minutes, until the dip is hot and bubbly.
- Garnish and serve. Sprinkle with sliced green onions and serve with tortilla chips or crackers.
Tips for the Best Smoked Buffalo Chicken Dip
Let your smoker come all the way up to 250°F before anything goes on, so the chicken and cream cheese cook evenly. Then go by temperature, not time. The 1½ to 2 hours is a guide, and the chicken is done when the thickest part reads 165°F.
Keep the mayo layer thin, since you only need enough to help the rub stick. Aim for clean smoke too: thin, wispy smoke gives the best flavor, while heavy, billowing smoke can make food taste bitter.
Ranch, hot sauce, cheddar and the rub all bring salt, so taste your smoked buffalo chicken dip before adding any extra seasoning. And if you’d like to save a dish, smoke the cream cheese right in the Dutch oven instead of a skillet, then stir everything into the same pot.
Common Mistakes to Avoid when making Smoked Buffalo Chicken Dip
The biggest mistake is pulling the chicken too early, so always check for 165°F with a thermometer.
Starting with cold cream cheese is another one. Let it soften so it blends smoothly. Keep an eye on the smoker so it holds a steady 250°F instead of swinging up and down. Don’t stir all of the cheese into the dip either.
Save a handful of cheddar for that melty top. Finally, skip flimsy chips, because this dip is thick and needs sturdy dippers.
How to Store and Reheat
Store leftover smoked buffalo chicken dip in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or bake the dip until it’s heated through, stirring once or twice so it warms evenly.
What to Serve With Smoked Buffalo Chicken Dip
Tortilla chips are the classic choice with smoked buffalo chicken dip because they’re sturdy enough to hold up to the thick, creamy dip. Pita chips have a great crunch, and you can season them for an extra kick. Sturdy crackers work well too: water crackers, wheat crackers, pretzel crisps or my homemade Everything Bagel Sourdough Discard Crackers.
FAQs for Smoked Buffalo Chicken Dip
What temperature do you smoke buffalo chicken dip at?
The chicken and cream cheese smoke together at 250°F for 1½ to 2 hours. The chicken should reach 165°F inside. Then the dip bakes at 350°F for 20–30 minutes.
What wood pellets are best for smoked buffalo chicken dip?
We use hickory pellets for a classic, bold smoky flavor.
Can I use chicken breasts instead of thighs?
This recipe is written for boneless, skinless chicken thighs, which stay juicy on the smoker and shred easily.
Do I need both a cast iron skillet and a Dutch oven?
No. To save dishes, smoke the cream cheese right in the Dutch oven and mix and bake everything in the same pot.
Can I finish the dip in the oven?
Yes. Cover the Dutch oven and bake at 350°F for 20–30 minutes, until hot and bubbly.
Is smoked buffalo chicken dip spicy?
It has a mild-to-medium kick from Frank’s RedHot, and the ranch and cream cheese cool it down.
How long do leftovers last?
Leftover smoked buffalo chicken dip keeps up to 3 days in an airtight container in the refrigerator. Reheat in the microwave or oven.
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A Smoky, Cheesy Dip for Sunday Football
In our family, this smoked buffalo chicken dip means winter Sundays at my in-laws’ house: the whole family together, grandkids and all, playing cards, hanging out and cheering on the game.
I hope it becomes part of your game days too.
If you make this smoked buffalo chicken dip, I’d love to hear how it went! Leave a comment and a star rating below, and tag @our.family.cooks or #ourfamilycooks on Instagram.
Smoked Buffalo Chicken Dip
Ingredients
- 4 boneless skinless chicken thighs about 2 cups shredded after smoking
- 4–8 tbsp mayonnaise about 1–2 tbsp per thigh
- 4–8 tbsp poultry seasoning about 1–2 tbsp per thigh; we use Meat Church Honey Hog BBQ and Holy Voodoo
- 2 (8 oz) cream cheese softened
- 1 cup ranch dressing
- ¾ cup buffalo hot sauce Frank's RedHot Sauce
- 2 cups shredded cheddar cheese divided
- 2 green onions sliced, for garnish
Instructions
- Preheat your smoker grill to 250°F with hickory pellets.
- Spread a thin layer of mayonnaise on both sides of each chicken thigh (about 1–2 tbsp per thigh), then sprinkle the poultry seasoning evenly over both sides (about 1–2 tbsp per thigh).
- Place the cream cheese in a cast iron skillet and set it on the smoker alongside the chicken. Smoke both at 250°F for 1½–2 hours, until the chicken reaches an internal temperature of 165°F.
- Move the chicken to a cutting board and shred it. Preheat the oven to 350°F. In a Dutch oven, combine the shredded chicken, smoked cream cheese, ranch dressing, buffalo sauce, most of the cheddar and any additional seasoning (if desired). Stir together, then top with the reserved cheddar.
- Cover with the lid and bake at 350°F (oven or smoker) for 20–30 minutes, until hot and bubbly.
- Sprinkle with green onions and serve with tortilla chips or crackers.
Notes
Nutrition
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
