Smoked Buffalo Chicken Dip Recipe on the Goldens' Cast Iron Cooker

Smoked Buffalo Chicken Dip Recipe on the Goldens' Cast Iron Cooker

My Smoked Buffalo Chicken Dip is one of our favorite game-day treats. This appetizer features cool cream cheese mixed with the best hot sauce. I put my twist on this famous dip by seasoning it with two of my favorite rubs. The end result was a gooey, cheesy treat with my signature BBQ flair. 

This game-day goodie is easy to make and requires almost no prep work. I can guarantee you’ve never had a buffalo dip like this before! It’s perfect for last-minute get-togethers. 

Some appetizers can be pretty fussy, but this one is straightforward, just the way I like it. This dip has all the best flavors of chicken wings with none of the work. Smoke your chicken ahead of time for easy food prep. 

The Ingredients

You can’t beat a crowd-pleasing appetizer with just seven ingredients. You may already have some of these things in your pantry! If not, here’s what to add to your shopping cart. 

  • Chicken. I wanted this dip to taste like my buffalo wings, so I smoked my bird. I seasoned my chicken with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Garlic Jalapeño Rub to give it that just off-the-grill flavor. You can use whatever shredded chicken you have on hand, such as rotisserie chicken. 
  • TRUFF Hot Sauce.This fabulous hot sauce is infused with chili peppers and black truffles. It tastes gourmet without breaking the bank. I recommend investing in a bottle because you will use it to top everything. 
  • Cream cheese. I love using cream cheese as a dip base because it’s rich, creamy, and holds up well under heat. Cream cheese tones down the spiciness, making this dip enjoyable for everyone. 
  • Ranch dressing. Dressing thins out the dip while giving it that classic buffalo wing flavor. This great shortcut ingredient eliminates the need for adding a lot of spices. I love using a thick, homemade ranch like Hidden Valley’s ranch mix. 
  • Shredded cheese. I always recommend using freshly shredded cheese to avoid the waxy fillers that come with pre-shredded. While the convenience is excellent, those fillers tend to affect the melting process. I used a combination of cheddar and Colby jack cheese for this recipe. 
  • Heath Riles BBQ Chicken Rub. This tasty rub takes poultry to a whole new level. It contains a unique blend of herbs that complements the chicken without overpowering it. Use it on fried, grilled, or baked chicken. 
  • Heath Riles BBQ Garlic Jalapeño Rub. I love this all-purpose rub on chicken, beef, seafood, and popcorn. Don’t let the jalapeno fool you; this shaker is mild enough that even kids love it. This is by far my best-selling ingredient. Try it once, and you’ll see why! 

The Smoker Setup

Here’s the main setup I used for this recipe. Check out the equipment and tools section if you want to see more of my favorite things. 

  • Cast Iron Cooker. For this cook, I used my Goldens’ Cast Iron Cooker. This is a durable setup that will last you for years to come. Cast iron is excellent at holding its heat, so you don’t have to worry about fluctuations. I love this pit because it’s easy to create a two-zone fire. It also has a searing plate for steaks. 
  • Charcoal and fire starter. I used Royal Oak’s Tumbleweed fire starters to get the heat going, then stoked the grill with their charcoal. I always use Royal Oak’s charcoal because it has no fillers and gives anything you smoke a clean flavor. 

The Process for Making Smoked Buffalo Chicken Dip

You can find a detailed demonstration of this cook in the recipe card and video at the bottom of the post. For now, enjoy this brief overview of how this recipe came together. 

  • Fire up the Goldens’. I stoked the Goldens’ with tumbleweed fire starters and charcoal. Then, I heated it to the 275℉-300℉ range. 
  • Mix the dip. I added the cream cheese, chicken, ranch, hot sauce, and half of the shredded cheese to a large bowl. I dusted the dip ingredients with a little Chicken Rub, followed by a sprinkle of Garlic Jalapeño Rub. I mixed the dip until it was homogenous. 
  • Pour and top. I greased a Lodge Cast Iron skillet and poured the dip in, spreading it, so it was even. I topped it with the rest of my cheese and another sprinkle of Chicken Rub.
  • Smoke the chicken dip. I put the dip on the grill and let it smoke for about half an hour. I knew the appetizer was done when it was golden and bubbly. The dip was boiling hot, so I let it rest for about 20 minutes before serving. 

The Results

The dip came out of the pit smelling like heaven. It had just the right spice, and the cheese melted to perfection. The appetizer was infused with a smoky flavor that your game-day buds won’t get enough of.  I paired my helping with pita chips, adding to the experience. 

Serving Suggestions for Smoked Buffalo Chicken Dip

Serve this dip with tortilla chips, crackers, pita chips, carrots, and celery. 

Storing Smoked Buffalo Chicken Dip

If you have any leftovers, you can store them covered in the fridge for up to three days. 

Equipment and Tools

Goldens’ Cast Iron CookerRoyal Oak’s charcoal, mixing bowl, Lodge cast iron skillet.

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