Description
A smoky, spicy, and creamy game day dip made with hickory-smoked chicken, cream cheese, sharp cheddar, and buffalo sauce. This recipe avoids liquid smoke by smoking the chicken first for authentic pitmaster flavor.
Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- Olive oil (for rubbing chicken)
- Salt and pepper (for seasoning chicken)
- Hickory or applewood wood chips
- 2 tbsp (30g) unsalted butter
- 3 cloves fresh garlic, minced
- 8 oz (225g) full-fat cream cheese, softened
- 1 cup (100g) sharp cheddar, freshly grated
- ½ cup (120ml) Frank’s RedHot Original
- ½ cup (120ml) full-fat ranch dressing
Instructions
- Preheat smoker or grill to 225°F (107°C) using hickory or applewood chips for indirect heat.
- Pat chicken breasts dry, rub lightly with olive oil, and season with salt and pepper.
- Smoke chicken for 30-40 minutes until internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
- Shred chicken using two forks, keeping some chunks for texture.
- In a cast-iron skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant.
- Add shredded chicken to the skillet and stir for 2 minutes to coat in butter.
- In a large bowl, whisk together softened cream cheese, ranch dressing, sharp cheddar, and hot sauce until smooth.
- Fold the smoked chicken mixture into the cheese base until evenly coated.
- Transfer dip to the cast-iron skillet. Place on the side of the smoker (away from direct heat) and cover loosely with foil for 15-20 minutes to melt cheese and meld flavors.
- Alternatively, bake in a 350°F (175°C) oven for 15 minutes until bubbly.
Notes
Do not use low-fat cream cheese as it will not melt smoothly. Grate your own cheddar; pre-shredded cheese contains anti-caking agents that prevent smooth melting. Keep smoking temperature low and slow (225°F) to infuse smoke flavor without drying out the chicken. If the dip is too runny, add more cheese; if too thick, add a splash of milk or ranch. This dip does not freeze well due to dairy separation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 6
- Protein: 22
Keywords: smoked buffalo chicken dip, game day recipes, smoker recipes, buffalo dip, hickory smoked chicken, party appetizers, spicy dip, cast iron recipes