There’s something magical that happens when spicy buffalo meets that backyard smoke—we’re talking about Smoked Buffalo Chicken Dip, y’all. This dip is bold, creamy, unapologetically rich, and just the kind of messy you want on your game day table. If you’ve only ever made it in the oven, well, get ready to level up with a hint of wood smoke that’ll make folks ask, “Who made this?”
Why You’ll Love This Smoky Dip
- It’s a smoky twist on the classic: more depth, more flavor.
- Feeds a crowd with minimal fuss and major flavor pay-off.
- Perfect make-ahead option for parties, tailgates, or potlucks.
Gather These Goodies
Let’s walk through each player in this cheesy, spicy lineup. No fluff here—just pantry staples doing the most.
Shredded Chicken: Smoked, grilled, rotisserie, or poached, it’s your call. You need about 2 cups. I’ve even used leftovers from Smothered Chicken and Rice when I’m in a hurry.
Cream Cheese: The creamy foundation. Go full-fat here, don’t skimp where it counts.
Sour Cream: Adds tang and silkiness. Greek yogurt is a fine stand-in.
Buffalo Sauce: Frank’s RedHot is my MVP, but use what you love. Mild, medium, blazing—choose your heat.
Ranch Seasoning: One packet goes a long way in flavoring everything beautifully.
Shredded Cheese: I mix sharp cheddar for flavor and mozzarella for stretch. Pepper Jack adds extra zing.
Green Onions: Freshness and a little bite to finish it off just right.
Let’s Build This Beauty Together
Before we get messy (in the best way), preheat your smoker to 300°F. I use a pellet smoker, but a charcoal setup works fine with a smoker box.
Start by mixing softened cream cheese, sour cream, buffalo sauce, ranch packet, shredded cheddar, and chicken in a bowl. Stir until it looks like one big creamy mess (trust the process).
Spoon the mixture into a cast iron skillet. Top with mozzarella. That cheesy crown is what makes it irresistibly scoopable.
Pop it in the smoker uncovered and let it go for 60 minutes. The longer it smokes, the more flavor you get, but don’t push past 90 minutes unless you like dry dip. Sprinkle green onions on top before serving.
Dip Disasters You Don’t Wanna Make
I’ve made my fair share of bubbly dip blunders, and here’s how you can dodge ’em:
Using cold cream cheese: It’ll clump and never fully mix. Let it soften, always.
Over-smoking: We’re building flavor, not jerky. Sixty minutes is usually the sweet spot.
Too much buffalo sauce: I know it’s tempting, but it can break the dip and make it oily.
Wrong dishware: Skip glass. Cast iron or a disposable foil pan is your best bet.
What to Serve with This Sizzler
Let’s set that platter up right, honey:
• Tortilla chips or pita wedges
• Celery and carrot sticks (to keep things “balanced”)
• Crusty bread cubes or pretzel bites
• Butter crackers or even thick-cut kettle chips (my guilty pleasure)
Smoked Buffalo Chicken Dip
Ingredients
- – 2 cups shredded chicken smoked, rotisserie, or cooked
- – 1 cup full-fat cream cheese softened
- – ½ cup full-fat sour cream
- – 1 cup buffalo sauce like Frank’s RedHot
- – 1 oz ranch seasoning packet
- – ½ cup shredded sharp cheddar cheese
- – ½ cup shredded mozzarella
- – ¼ cup chopped green onions for garnish
- – Optional: ½ tsp liquid smoke if not using a smoker
Instructions
- Preheat your smoker to 300°F (or oven if using the bake method).
- In a large bowl, mix cream cheese, sour cream, buffalo sauce, ranch seasoning, cheddar, and shredded chicken until well combined.
- Spoon mixture into a cast iron skillet or oven-safe dish.
- Top with shredded mozzarella.
- Smoke uncovered for 60 minutes until bubbly. (Bake for 20 minutes if using the oven; slow cook on low for 3 hours with lid slightly open.)
- Remove and garnish with chopped green onions.
- Serve hot with chips, veggies, or bread.
Notes
- Soften the cream cheese ahead of time for a smoother blend.
- Add liquid smoke if you’re not using a smoker.
- Keep dip warm in a slow cooker on “warm” for parties.
- Store leftovers in an airtight container for up to 4 days.
FAQs
What if I don’t have a smoker?
That’s okay, friend. You’ve got options. Bake it in the oven at 375°F for 20 minutes. For stovetop folks, use a skillet on low heat to melt everything together, then broil the top until bubbly. Just be sure to add liquid smoke if you want that signature flavor. Or try the slow cooker version for a set-it-and-forget-it situation.
Can I freeze Smoked Buffalo Chicken Dip?
I wouldn’t recommend it. Cream cheese tends to separate and turn grainy once thawed. It’s best fresh, or stored in the fridge up to 4 days. But honestly, leftovers rarely make it that long around here.
How can I make this dip vegetarian?
Great question! Swap the chicken for canned jackfruit or shredded hearts of palm—seriously. Sauté them with a little smoked paprika first. You’ll get that pulled texture without any meat. And it still pairs perfectly with crunchy chips or crackers.
Can I make this into a main dish?
Oh absolutely. Pile it into a warm hoagie roll for a spicy buffalo melt, or scoop it into halved baked potatoes and broil for a cheesy finish. We even use it as a topping for nachos on Fridays. Yes, please.
Before You Go…
This Smoked Buffalo Chicken Dip is the kind of dish that brings people together, football fans, snack lovers, spice seekers. I make it every time we need something easy but impressive. Whether you go full-smoke or quick-oven, you’re just one skillet away from something crave-worthy.
Need more game day ideas? Try these Easy Honey Garlic Meatballs or my go-to Crack Burgers. And for something refreshing to pair with the heat, you can’t go wrong with a crisp Caprese Skewer.
