This time of year, dips are all the rage. You could always go with the same old recipe, but trust me, I have a better option. If you want to knock the socks off your friends and family, try my Smoked Buffalo Chicken Dip. This dip uses smoked cream cheese and chicken to create one delicious appetizer. A few unique seasonings take this Smoked Buffalo Chicken Dip to a whole new level!
You'll adore this recipe if you’re a buffalo chicken wing fan. With endless dipping options, you have a match made in heaven. Try it for the next Superbowl, company party, or guys’ night. You won’t regret it!
Smoked Buffalo Chicken Dip Recipe | Heath Riles BBQ
This Smoked Buffalo Chicken Dip Recipe is a great appetizer you can prepare beforehand. You can't go wrong with the timeless flavors of sharp cheddar, creamy smoked cream cheese, and rich chicken! Feel free to customize the dip to fit your preferences. Add more hot sauce, a touch of bleu cheese, or more Cheddar. The possibilities are limitless.
Here are the ingredients you need to create one stellar Smoked Buffalo Chicken Dip!
- Boneless skinless chicken breasts. To make this dip extra special, I smoked my chicken breasts. If you’re on a time budget, you can always use 2 cups of rotisserie or oven-baked chicken.
- Heath Riles BBQ Chicken Rub. This delicious spice blend contains herbs that enhance chicken’s natural flavors. I wanted a rub that lets poultry shine, which is precisely what this rub does! You can use it on turkey, pheasant, chicken, or goose.
- Heath Riles BBQ Garlic Butter Rub. My Garlic Butter Rub contains a great blend of pepper, salt, and garlic. It has just a hint of heat, making it the perfect substitution for ordinary salt and pepper.
- Heath Riles BBQ Competition Rub. This rub helped us win 1st place ribs at the 2022 Memphis in May World Championship BBQ Cooking Contest! It includes a proprietary mix of spices and herbs that will make you feel like a winner, too.
- BBQ Bob’s Mighty Mitch’s wing sauce. This sauce comes from a good buddy, and I can safely say it’s the best on the market. Use it to enhance your wings, chicken breast, turkey, or salads.
- Cheddar cheese. Every dip needs a hint of cheese! I chose Cheddar cheese, but you can always substitute it with pepper Jack or Colby Jack. Freshly shredded cheese works best in dips because it melts better, but you can use what you have on hand.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Kettle Grill. I cooked my Smoked Buffalo Chicken Dip on the Weber Kettle Grill. Beginners love this pit because there are only a few bells or whistles to mess with. Weber produces high-quality pits that last for ages. This model is easy to store, making it perfect for small spaces. There are also a lot of fun accessories you can purchase, like the Vortex, a must for two-zone fires.
- Charcoal. I stoked the pit with Royal Oak Charcoal. I used Royal’s new super-size charcoal and was so impressed. This charcoal doesn’t use any fillers and produces pure, clean smoke. I use them just about every time with fabulous results. I also added a few Royal Oak Tumbleweeds for good measure.
The Process for Making Smoked Buffalo Chicken Dip
You can find a detailed demonstration of this recipe within the video and recipe card. For now, here’s a quick rundown of how I made this Smoked Buffalo Chicken Dip Recipe.
- Fire up the pit. I stoked the Weber Kettle Grill with Royal’s Oak’s All Natural Charcoal Briquets and Royal Oak Tumbleweeds, using my custom-made charcoal chimney from Cotton Gin Smokers.
- Prep the chicken. I took the chicken from its packaging and laid it on a baking tray. Then, I drizzled the meat with extra-virgin olive oil and seasoned it on both sides with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Garlic Butter Rub. I let the chicken sweat in while the pit came up to temp.
- Prep the cream cheese. To prep the cream cheese, I coated it on all sides with Heath Riles BBQ Competition Rub. Then, I laid the cheese on aluminum foil and scored it to infuse it with smoke.
- Smoke the meat. Once the briquets were good and hot, I poured them out and set the grill grate over the top. When the Weber Kettle Grill reached 275℉-325℉, I laid the chicken and cream cheese on the grill grates, away from the fire. I shut the lid and let the ingredients cook for an hour until the chicken reached 165℉. I took the meat off the grill and wrapped the chicken breasts in foil. I let the meat steam for about 5 minutes while the cream cheese turned golden brown.
- Assemble the dip. To assemble the Smoked Buffalo Chicken Dip, I shredded the chicken breasts and put them in a large bowl. Then, I added the wing sauce and ranch dressing, stirring until the chicken was well coated. I stirred in the smoked cream cheese and about half of the shredded cheese. I finished the Smoked Buffalo Chicken Dip Recipe with a dash of Heath Riles BBQ Garlic Butter Rub.
- Smoke the dip. I spread the Smoked Buffalo Chicken Dip evenly in a cast iron skillet. Then, I topped it with the rest of the cheese and set it on the Weber Kettle Grill for 45 minutes, until the dip was bubbly and hot. The only thing left was to let the dip cool before digging in.
The Smoked Buffalo Chicken Dip came off the grill gooey, rich, and ready for the dippin’! The smoked cream cheese gave the dip a great down-home flavor, and the brilliant combination of garlic, paprika, salt, and pepper was unforgettable.
Serving Suggestions for Smoked Buffalo Chicken Dip
Serve this Smoked Buffalo Chicken Dip Recipe with celery, carrots, potato chips, tortilla chips, pita chips, or anything else your heart desires.
You can store leftover dip in the fridge for up to 4 days. I don’t recommend freezing it, as the texture would be too different. You can use leftover Smoked Buffalo Chicken Dip as a sandwich spread or burrito filling.