Smoked buffalo chicken dip. Everyone has a version of this and most of them are fine. This one goes on the smoker instead of the oven, which gives it a background smoke flavor that makes it better than it has any right to be.
Smoke the cream cheese first, then build the dip and smoke it again. About 3 hours total.
Ingredients
- 8 oz cream cheese
- 1 cup Frank’s RedHot (don’t substitute this, it matters)
- 1 cup ranch dressing
- 2 cups smoked chicken thighs, chopped or pulled (see the chicken thigh recipe, or use rotisserie)
- 4 oz smoked gouda, shredded
- 4 oz smoked cheddar, shredded
Steps
- Smoker at 200. Put the block of cream cheese directly on the grates or in a small pan. Smoke for 1.5-2 hours until soft and lightly smoked.
- Bump the smoker to 275. In a cast iron skillet or foil pan, mix the smoked cream cheese, Frank’s, and ranch until smooth.
- Stir in the chicken and half the cheese.
- Spread the rest of the cheese on top. Back on the smoker at 275 for about an hour. You want it bubbling and slightly browned.
- Let it cool for 10 minutes. Serve with tortilla chips, celery, crackers, whatever.
This disappears fast. I’ve never had leftovers.
