Smoked Buffalo Chicken Dip
Ingredients
- 1 block (8 oz) cream cheese
- 1 cup Frank’s RedHot sauce
- 1 cup ranch dressing
- 2 cups smoked chicken thighs, chopped or pulled (prepared earlier) see our recipe.
- 4 oz smoked gouda, shredded
- 4 oz smoked cheddar, shredded
Instructions
- Smoke the Cream Cheese
Preheat your smoker to 200°F.
Place the block of cream cheese directly on the smoker grates or in a small pan.
Smoke for 1½–2 hours, until softened and lightly smoked. Remove from the smoker. - Prepare the Dip Base
Increase smoker temperature to 275°F.
In a cast iron skillet or foil pan, add the smoked cream cheese, Frank’s RedHot, and ranch dressing.
Whisk until smooth and fully combined. - Add Chicken & Cheese
Stir in the smoked chicken thighs and half of the smoked gouda and cheddar until evenly distributed. - Top and Smoke
Sprinkle the remaining cheese evenly over the top.
Return the pan to the smoker and cook at 275°F for 1 hour, until hot, bubbly, and lightly browned. - Rest & Serve
Remove from the smoker and let cool for at least 10 minutes before serving.
Serving Suggestions
Serve warm with tortilla chips, celery sticks, crackers, or toasted bread.
Warning: this dip has a habit of disappearing before the meat finishes resting.