Smoked Buffalo Chicken Dip
Creamy buffalo chicken dip made on the smoker with hickory-smoked cream cheese, shredded chicken thighs, ranch, Frank’s RedHot and cheddar. An easy game day appetizer.
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
We use Meat Church's Honey Hog BBQ and Holy Voodoo seasonings and hickory pellets. To save dishes, you can smoke the cream cheese right in the Dutch oven and use it for everything. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Nutrition
Calories: 173kcalCarbohydrates: 2.6gProtein: 6.5gFat: 15gSaturated Fat: 5.9gCholesterol: 45mgSodium: 633mgSugar: 1.5g
Tried this recipe?Mention @our.family.cooks or tag #ourfamilycooks!