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This Smoked Buffalo Chicken Dip recipe is addictive, beautifully cheesy, and will be an instant crowd favorite. It’s such an easy recipe to throw together, and the smoky flavor elevates this dip beyond regular buffalo dip! Use as a dip for veggies, bread or crackers.
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Check out my Instant Pot Buffalo Chicken Dip and my Pepper Jack Cheese Dip for more delicious dip recipes!
You can never go wrong with smoked buffalo chicken dip! Fully loaded with chicken and cheeses, this dip has the spicy hot sauce flavor that you are looking for. Buffalo chicken dip takes the flavors of buffalo chicken wings and transforms them into one tasty party dip.
I love a standard buffalo dip, but there is something extra special about smoked buffalo chicken dip that your family and friends will love!
Why You’ll Love This Recipe
- A quick appetizer that everyone will love.
- The smoker adds a ton of richness that you won’t find anywhere else.
- Once you try the smoked version you will forget about any other version.
- This easy dip requires only five simple ingredients to prepare, all of which are available in most grocery stores.
Ingredients You’ll Need
- Shredded Chicken: You can use a rotisserie chicken to significantly cut down on prep time, or cook and shred chicken breast.
- Shredded Cheddar Cheese: You will use some to mix into the dip and to sprinkle on top.
- Cream Cheese: The creamy base is what makes this dip come together.
- Buffalo Sauce: Use your favorite, but Frank’s RedHot is always my go-to!
- Jalapeño: Optional, but jalapeños are delicious when they're smoked.
Step-By-Step Instructions
Step 1:
In a large bowl, combine shredded chicken, half the cheddar cheddar cheese, cream cheese and buffalo sauce.
Step 2:
Transfer to a smoker safe pan, sprinkle with additional cheese. Cast iron pans are a great option. Place jalapeño slices on top.
Step 3:
Heat smoker to 300 degrees F. Add wood to create smoke according to your specific smokers instructions. A mild wood such as pecan or apple is preferable.
Step 4:
Place the wing dip into the smoker for 1 hour. Serve with chips or veggies and enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips & Variations
- Remove the cream cheese from fridge at least 2 hours before making the dip to soften up.
- For a classic buffalo sauce flavor, you’ll want to grab your favorite classic cayenne pepper sauce like Franks RedHot.
- I like to grab a rotisserie chicken and shred it up since it's already cooked, but you can also cook chicken breasts and shred them.
- Jazz up the dip up by adding crumbled blue cheese and fresh chopped green onions on top.
- If you don’t own a cast iron skillet, you can substitute a disposable foil pan or baked dish if desired.
- If you want a non-smoker version, you can skip the smoker and cook this creamy chicken dip in the oven instead of in a smoker.
Storing & Freezing
Storing: Placed in an airtight container, buffalo chicken dip will last 4 to 5 days in the refrigerator.
Freezing: Place in a freezer safe container and freeze for up to 2 months.
Reheating: Cover the dip with foil, in an oven safe dish. Cook at 375 degrees F for 20 minutes, until the cheese is bubbly and hot again.
Recipe FAQ's
Yes! You can mix it together up to 2 days in advance and keep it in the fridge. I recommend smoking it fresh when you want to serve it.
Corn chips, pretzel crisps, crackers, tortilla chips, carrots and celery sticks are some of my favorites.
I don't think this dip tastes as good cold. You will want the cheesy to be melted and gooey.
If you prefer, you can make this dip with half cup each of sour cream and mayo. However, the dip won't be as thick and creamy.
If you want your dip to be even spicier, add some cayenne pepper to the mix.
Buffalo chicken quesadillas, over a baked potato, served over fries, or spread on a flatbread and baked are some favorites!
More Jalapeño Recipes You'll Love
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Smoked Buffalo Chicken Dip
Ingredients
- 1 pound shredded chicken
- 8 ounces shredded cheddar cheese divided in half
- 8 ounces whipped cream cheese
- ¼ cup buffalo sauce
- 1 jalapeño sliced
Instructions
- In a large bowl, combine shredded chicken, half the cheddar cheese, cream cheese and buffalo sauce.
- Transfer to a smoker safe pan, add the rest of the shredded cheese on top. Cast iron pans are a great option. Place jalapeño slices on top.
- Heat smoker to 300°F. Add wood to create smoke according to your specific smokers instructions. A mild wood such as pecan or apple is preferable.
- Place the wing dip into the smoker for 1 hour. Serve with chips or veggies and enjoy!
Notes
- Remove the cream cheese from fridge at least 2 hours before making the dip to soften up.
- For a classic buffalo sauce flavor, you’ll want to grab your favorite classic cayenne pepper sauce like Franks RedHot.
- I like to grab a rotisserie chicken and shred it up since it's already cooked, but you can also cook chicken breasts and shred them.
- Jazz up the dip up by adding crumbled blue cheese and fresh chopped green onions on top.
- If you don’t own a cast iron skillet, you can substitute a disposable foil pan or baked dish if desired.
- If you want a non-smoker version, you can skip the smoker and cook this creamy chicken dip in the oven instead of in a smoker.
- Storing: Placed in an airtight container, buffalo chicken dip will last 4 to 5 days in the refrigerator.
- Freezing: Place in a freezer safe container and freeze for up to 2 months.
- To Reheat: Cover the dip with foil, in an oven safe dish. Cook at 375 degrees F for 20 minutes, until the cheese is bubbly and hot again.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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