The smoky flavor from the grill, tender rotisserie chicken, melted cheeses and a tangy hot sauce–ranch blend come together in this crowd-pleasing Smoked Buffalo Chicken Dip. It’s easy to make and offers several shortcuts so you can prepare as much or as little as you want in advance.
Table of Contents
- Step 1: Ways to prepare chicken.
- Step 2: Let’s get cheesy
- Step 3: How to smoke a Buffalo Chicken Dip.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Smoked Buffalo Chicken Dip Recipe
Step 1: Ways to prepare chicken.
One of the great things about this dip is the flexibility. Use a store-bought precooked rotisserie chicken for maximum convenience, or opt for homemade rotisserie, grilled chicken breasts, or a spatchcocked bird for extra flavor. No matter which method you choose, shred the meat and include some of the skin for added richness.
If using a store-bought rotisserie, simply pull off about 2 cups of shredded meat and transfer it to a casserole dish. If you prefer to make rotisserie chicken or grill your own, follow your preferred recipe for juicy, well-seasoned chicken before shredding.
Once the chicken is in the dish, add the hot sauce, ranch dressing and ranch seasoning to taste. These ingredients provide the classic buffalo flavor and creamy tang that define the dip.
Dad’s Seasonings
Must-have grill seasonings!
Step 2: Let’s get cheesy
For gooey, creamy texture use a mix of cheeses. Add an 8‑ounce block of cream cheese plus sour cream for the base, then fold in shredded cheddar and mozzarella. You can use a combination of freshly shredded cheese and pre-shredded to save time.
Step 3: How to smoke a Buffalo Chicken Dip.
Preheat your grill or smoker to 350°F and set it for indirect heat. Place the casserole dish on the grill and let the dip warm. About halfway through the cook, stir to make sure the cheeses melt evenly into the chicken mixture. Total cook time is roughly 15–20 minutes, or until the dip is hot and bubbly.
When the dip is finished, remove it from the grill and garnish with extra hot sauce, a drizzle of ranch dressing and sliced green onions. Serve immediately with chips, vegetables, or bread for dipping.
Frequently Asked Questions:
Yes. This recipe adapts easily to the oven or stovetop—no specialized smoker or grill is required. Bake in a 350°F oven until hot and bubbly, or warm gently on the stovetop until the cheeses melt and the dip is heated through.
Similar Recipe Ideas:
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Jalapeno Popper Dip
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Chicken & Turkey
Smoked Buffalo Chicken Dip
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Smoked Buffalo Chicken Dip
Ingredients
- 2 cups Shredded chicken
- 1 cup Shredded cheddar
- 1 cup Shredded mozzarella
- 1/2 cup Hot sauce
- 1/2 cup Ranch dressing
- 1/4 cup Sour cream
- 8 oz Cream cheese
- 1 tbsp Ranch seasoning
Instructions
- Shred about 2 cups of chicken, including some skin for flavor, and place it in a casserole dish.
- Add the hot sauce, ranch dressing and ranch seasoning to the shredded chicken and stir to combine.
- Add the cream cheese block, sour cream, shredded cheddar and shredded mozzarella. Stir gently to combine.
- Preheat the grill or smoker to 350°F and set for indirect heat. Place the casserole dish on the grill and cook for 15–20 minutes, stirring halfway through so the cheeses melt evenly.
- Remove from the grill, drizzle additional hot sauce and ranch if desired, top with sliced green onions, and serve hot.
Nutrition
Carbohydrates: 4 g |
Protein: 17 g |
Fat: 28 g
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