Ultimate Smoked Buffalo Chicken Dip: Your Go-To Recipe for Unforgettable Flavor
Prepare to elevate your appetizer game with this extraordinary Smoked Buffalo Chicken Dip. Featuring tender, smoky chicken, a rich blend of creamy cheeses, and that signature tangy kick from Buffalo wing sauce, all brightened by fresh, smoked jalapeños, this dip is a true showstopper. Whether you’re a seasoned pitmaster or new to the world of smoking, this recipe is incredibly easy to prepare on popular smokers like the Big Green Egg, Traeger, or any electric smoker. It’s the perfect addition to any party, game day gathering, or summer barbecue, promising an incredible smoky flavor that will leave everyone craving more.
Get ready to experience Buffalo chicken dip like never before – infused with a deep, irresistible smokiness that transforms a classic into a culinary masterpiece. This isn’t just a dip; it’s an experience, a conversation starter, and a definitive crowd-pleaser that will have your guests asking for the recipe. So, fire up your smoker, gather these simple yet powerful ingredients, and prepare for a deliciously cheesy, smoky, and utterly incredible dip that redefines comfort food.
Why You’ll Be Obsessed with This Smoked Buffalo Chicken Dip Recipe
Buffalo chicken dip has long held its rightful place as a party staple. It’s a dish so universally loved that leftovers are almost unheard of – a testament to its undeniable appeal. But what if you could take that beloved classic and elevate it to an entirely new level? This smoked version does exactly that.
We start with all the quintessential components of a really good, traditional Buffalo Chicken Dip: succulent chicken, rich cream cheese, savory shredded cheese, creamy ranch dressing, and authentic Buffalo wing sauce. Then, we infuse it with the magical essence of smoke, transforming it into something truly extraordinary. The smoking process doesn’t just add flavor; it creates layers of complexity, depth, and a unique aroma that can’t be achieved with conventional baking. The smoky notes perfectly complement the tang of the Buffalo sauce and the richness of the cheeses, creating a harmonious blend that tantalizes the taste buds.
This smoked chicken dip is surprisingly easy to make, despite its gourmet taste. The combination of familiar flavors with an innovative smoky twist is insanely good and guaranteed to impress even the most discerning palates. So, whether you’re hosting a casual get-together or a more formal event, grab your favorite beverage, crank up your smoker, and prepare to craft the best smoked Buffalo chicken dip of your life. It’s a dish that’s sure to become a signature item in your entertaining repertoire.
Essential Ingredients for Your Smoked Buffalo Chicken Dip
Crafting this incredible smoked Buffalo chicken dip requires a thoughtful selection of ingredients, though most are likely staples you already have for classic Buffalo chicken dip. My recipe, however, elevates the experience by incorporating multiple cheese varieties and the delightful addition of smoked jalapeño.
- Chicken Breast: For this particular smoked dip, I highly recommend using lean boneless, skinless chicken breast. Chicken breast cooks relatively quickly and, more importantly, readily absorbs that incredible smoke flavor, becoming tender and infused with a delicious aroma. While boneless, skinless chicken thighs can be substituted, be aware that thighs possess a richer, more assertive flavor profile that might subtly compete with the other dip ingredients rather than simply carrying the smoke. If using thighs, ensure they are trimmed of excess fat.
- Seasonings: A simple yet crucial blend of kosher salt and fresh cracked black pepper is all you need for seasoning the chicken. These basic seasonings enhance the natural flavor of the chicken without overpowering the smoky Buffalo elements.
- Fresh Jalapeños: A couple of fresh jalapeños are key to adding a subtle kick and a fantastic smoky depth. We smoke these alongside the chicken, which mellows their heat slightly and infuses them with a delicious, earthy smoke flavor that perfectly complements the dip. You can adjust the quantity based on your preferred spice level.
- Cream Cheese: You’ll need two 8-ounce bricks of full-fat cream cheese for that essential creamy base. These can be used straight from the fridge, but if they are softened at room temperature beforehand, they will melt more quickly and smoothly in the smoker, reducing your overall cook time for the dip. Don’t worry if you forget to soften them; simply allow a little extra time for them to melt.
- Ranch Salad Dressing: Choose a high-quality ranch dressing. You know the one – the good stuff! A creamy, flavorful ranch is vital as it adds a tangy, herby counterpoint to the richness of the cheese and the heat of the Buffalo sauce, creating a perfectly balanced profile.
- Buffalo Wing Sauce: This is a critical distinction: specify wing sauce, not just generic hot sauce. Buffalo wing sauce has a specific blend of cayenne pepper, vinegar, and butter that provides the iconic tangy, savory, and moderately spicy flavor characteristic of Buffalo wings. Regular hot sauce can be too thin and lack the richness and complexity needed for an authentic Buffalo dip.
- Cheeses: To achieve the perfect melty texture and nuanced flavor, I recommend a combination of both Monterey Jack and sharp cheddar cheeses. The Monterey Jack offers a mild, buttery creaminess that melts beautifully, while the sharp cheddar provides a more assertive, tangy flavor that stands up wonderfully to the smoky undertones. For an appealing visual, I often use a blend of sharp orange and white cheddar cheeses, as too much uniform orange melted cheese can sometimes be less visually appealing on top of a dish. Freshly shredded cheese melts far better than pre-shredded, so if possible, grate your own.
- Green Onion: Chopped fresh green onion is added right at the end, not just for a burst of fresh, mild onion flavor but also for that vibrant pop of color. It’s the perfect herbaceous finish to a rich, savory dip. And trust me, do as I say, not as I do – I occasionally forget this vital garnish before snapping photos, but it makes a significant difference!
Crafting Your Smoked Buffalo Chicken Dip: A Step-by-Step Guide
Preparing this smoked Buffalo chicken dip is a straightforward process that yields incredibly flavorful results. Follow these steps for an irresistible appetizer:
Step 1: Preparing and Seasoning the Chicken Breast
The first crucial step is to prepare your chicken breasts. I recommend butterflying them to create thinner, more uniform pieces. This technique not only significantly decreases the overall cooking time but, more importantly for a smoked dish, it dramatically increases the surface area of the chicken. A larger surface area means more exposure to the wonderful smoky atmosphere of your cooker, allowing the chicken to absorb maximum flavor.
If you’re new to butterflying chicken, a quick video tutorial can be found here. However, please note that for this specific recipe, there’s no need to pound the breasts thin; simply cut them horizontally, almost all the way through, and open them up like a book. Once butterflied, season both sides of the chicken generously with kosher salt and fresh cracked black pepper. Don’t be shy with the seasoning – it lays the foundation for flavor.
Step 2: Smoking the Chicken and Jalapeños
Preheat your smoker to a temperature of 325°F-350°F (160°C-175°C). The type of smoker you use will dictate the setup: if you’re using a Big Green Egg or a similar kamado-style cooker, you’ll want to cook directly over the coals with your chosen wood for smoke. If you’re using an electric smoker or a Traeger, the cooking will generally be indirect, which means it might take slightly longer for the chicken to reach the desired internal temperature.
Carefully place your seasoned, butterflied chicken and the whole fresh jalapeños directly onto the grill grate. Allow them to cook and absorb that delicious smoke. Turn the chicken every 5 minutes or so to ensure even cooking and smoke penetration. Continue cooking until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) as measured with a reliable meat thermometer. This usually takes about 15-20 minutes for butterflied breasts. Once cooked, remove both the chicken and jalapeños from the grill and set them aside. The cooked chicken will be tender and juicy, and the jalapeños will be slightly softened with an earthy, smoky aroma.
Step 3: Assembling and Smoking the Buffalo Chicken Dip
The process of making this smoked chicken dip is quite similar to preparing many other hot, creamy dips. The goal is to melt and blend the base ingredients before adding the star components. While the cream cheese will melt faster if softened to room temperature, you can absolutely use it straight from the fridge; just be prepared for a slightly longer melting time. It’s no big deal, simply adjust your cook time accordingly.
In a durable, grill-proof pan – I highly recommend a cast iron skillet for its excellent heat retention and even cooking, but a disposable aluminum pan will also work perfectly – add the two bricks of cream cheese and one cup of ranch salad dressing. If you’re using a Big Green Egg or Traeger, this is the point where you’ll want to switch to indirect heat. For a BGE, this means installing your plate-setter (also known as a convEGGtor) beneath the grill grate. Traeger grills default to indirect heat, so no additional action is needed. Electric smokers also operate with indirect heat by default.
Place your pan on the grill grate and allow the cream cheese and ranch dressing to smoke and heat, stirring regularly with a heat-resistant spatula or whisk. Continue stirring until the mixture becomes smooth, creamy, and fully blended – this usually takes around 30 minutes. While the base is melting, take your smoked chicken and finely chop it. Also, carefully remove the seeds from the smoked jalapeños (this helps manage the heat) and finely chop them as well. Once the cream cheese and ranch are smooth, stir in the chopped smoked chicken and jalapeños.
Continue cooking the dip in your smoker until all the ingredients are thoroughly warmed through and bubbling gently. Next, generously drizzle the Buffalo wing sauce over the chicken and cheese mixture. Then, layer the shredded Monterey Jack and sharp cheddar cheeses evenly over the top. Close the smoker lid and allow the dip to cook for another 5-10 minutes, or until the cheeses are beautifully melted and bubbly around the edges. This final stage creates a glorious, golden crust of cheese.
To finish, sprinkle a generous amount of fresh chopped green onion over the top. Serve your incredible Smoked Buffalo Chicken Dip immediately with plenty of sturdy tortilla chips, celery sticks, or carrot sticks for dipping. Get ready for rave reviews!
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Frequently Asked Questions About Smoked Buffalo Chicken Dip
For smoked Buffalo chicken dip, I highly recommend using a light, fruity, or mild wood. Wood types like pecan, apple, cherry, or even a subtle oak work wonderfully. The reason for this preference is that all the ingredients in this dip are very receptive to absorbing smoke flavor, and a strong, heavy wood like mesquite could easily overwhelm the delicate balance of tastes. You want the smoke to complement and enhance the Buffalo and cheesy flavors, not dominate them. A light wood provides a beautiful, aromatic backdrop.
No, there’s generally no need to soak your wood chips or chunks in water beforehand. Using dry wood produces a cleaner, more consistent smoke, which is ideal for flavor infusion. Soaking wood can create a lot of steam, which initially cools your smoker and doesn’t necessarily contribute to better smoke flavor. The goal is a steady stream of thin, blue smoke, not thick white smoke, which often indicates excessive moisture or incomplete combustion. Just use your wood dry for the best results!
The choice between wood chunks and wood chips largely depends on the type of smoker you’re using and your desired smoke duration. In a larger, ceramic smoker like a Big Green Egg, or an offset smoker, I typically use wood chunks because they burn slower and produce smoke for a longer period, perfect for the entire cook time. For electric smokers or smaller gas grills with a smoke box, wood chips are usually more appropriate as they ignite quickly and produce smoke more rapidly. If you are using wood chunks, particularly from split logs, always remember to knock off and discard any bark that might be present, as bark can impart bitter flavors.
Absolutely! I’m always looking for ways to streamline cooking, especially for entertaining. To save time on the day of your event, you can definitely smoke/cook the chicken and jalapeños in advance. Once cooked, chop them up and store them in an airtight container in the refrigerator for up to 2-3 days. Additionally, you can bring your cream cheese to room temperature a few hours before you plan to start, which will help it melt faster. These two simple prep-ahead suggestions alone will significantly reduce your hands-on time when you’re ready to assemble the dip.
Leftover Smoked Buffalo Chicken Dip reheats surprisingly well, making it excellent for enjoying over a few days. You can give it a quick zap in the microwave, stirring occasionally, or gently warm it in an oven set to a low temperature (around 300°F or 150°C) until bubbly. Be aware that, as with many recipes featuring smoky and spicy elements, the smoke and jalapeño flavors tend to intensify a bit upon reheating. The dip will keep well in an airtight container in the refrigerator for up to 3 days, maintaining its delicious taste and texture.
While chicken thighs can technically be used as a substitute for breast meat, it’s important to understand that the dip will have a noticeably different flavor profile. Chicken breast is lean and relatively neutral, making it an excellent canvas for absorbing and showcasing the smoke and Buffalo flavors. Chicken thighs, on the other hand, have a richer, more assertive, and slightly gamier flavor due to their higher fat content. This inherent flavor from the thighs will compete more with the other ingredients rather than allowing the smoke and Buffalo sauce to shine as prominently. The dip will still be absolutely delicious, but it will taste different and might not have the same vibrant Buffalo-forward character as when made with breast meat.
For the ultimate in Big Green Egg or smoker cooking, see my Smoked Over-The-Top Chili recipe.
This Smoked Buffalo Chicken Dip is more than just a recipe; it’s an invitation to experience familiar flavors in an exciting new way. The depth that smoking brings to classic Buffalo chicken is truly transformative, creating a dip that’s rich, tangy, spicy, and profoundly savory. Whether you’re a seasoned pitmaster or trying out your smoker for the first time, this dish is approachable, rewarding, and guaranteed to be a hit. So go ahead, light up your smoker, and prepare to delight your taste buds and impress your guests with this unforgettable appetizer. You won’t regret adding this smoky sensation to your culinary repertoire!
Smoked Buffalo Chicken Dip
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Ingredients
- 1 ½ lb chicken breasts trimmed of large pieces of fat and butterflied
- 2 large fresh jalapenos
- 4 pinches kosher salt
- 4 pinches fresh cracked pepper
- 2 (8 oz) pkgs cream cheese
- 1 cup ranch salad dressing
- ½ cup Buffalo wing sauce
- 4 oz shredded Monterey Jack cheese
- 4 oz shredded sharp cheddar cheese see Notes
- ¼ cup chopped green onion
Instructions
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Heat Big Green Egg, traeger, or electric smoker to 325°F-350°F. If using a BGE, set up to cook over direct heat.
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Add wood to create smoke according to manufacturer instructions. A milder wood such as pecan or apple is preferable.
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Put the chicken and jalapenos on the grill grate and cook/smoke (turning once) 15-20 minutes or until cooked through (internal temperature 165°F for the chicken). Remove chicken and jalapenos from the grill and set aside.
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In a grill-proof cast iron or aluminum pan, add the cream cheese and ranch dressing. Place on the grill grate (set up for indirect heat with a plate-setter if using a BGE or traeger), and cook/smoke at 325°F-350°F, stirring every 5 minutes, until smooth (~30 minutes).
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While cream cheese is melting, chop the chicken. Also, remove the seeds from the jalapeno, and chop finely.
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Stir the chicken and jalapeno into the cream cheese-ranch mixture. Continue to cook until very warm.
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Drizzle Buffalo wing sauce over the cream cheese-chicken mixture. Top with both cheeses. Close grill lid and cook 5-10 minutes or until cheeses are melted and dip is bubbly around the edges.
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Top with green onion. Serve with tortilla chips.