Smoked Buffalo Chicken Dip Recipe
Make everyone swoon at your next party when you set out this creamy, spicy smoked Buffalo chicken dip! Three different cheeses are mixed with tender shredded chicken and spicy Frank's RedHot Sauce and finished low and slow on the smoker to make the most irresistible dip that's perfect for game day.
How to Make the Best Smoked Buffalo Chicken Dip
This smoked buffalo chicken dip is the ultimate crowd-pleaser that combines the bold flavors of buffalo wings with creamy, smoky goodness. By taking this classic appetizer to the smoker, you add a layer of smokiness and depth that makes it unforgettable. With cream cheese, three types of cheese, and Frank’s RedHot Sauce as the flavor foundation, every bite is packed with heat and richness.
What makes this dip special is the smoking process itself. Cooking it low and slow on the smoker for two hours infuses the entire mixture with subtle smoke flavor while keeping it warm and melty throughout. The combination of cheddar and Gouda creates a nutty, complex cheese flavor that balances beautifully with the spicy buffalo sauce and tangy ranch seasoning.
Perfect for game day gatherings, tailgates, or any party where you want to impress your guests, this dip is best served warm with your favorite dippers—whether that’s tortilla chips, fresh vegetables, or toasted bread. The optional blue cheese crumbles add an extra layer of flavor if you really want to go bold. Make this once, and it’ll become a staple at every gathering you host.
Smoked Buffalo Chicken Dip
Make everyone swoon at your next party when you set out this creamy, spicy smoked Buffalo chicken dip! Three different cheeses are mixed with tender shredded chicken and spicy Frank's RedHot Sauce and finished low and slow on the smoker to make the most irresistible dip that's perfect for game day.
Ingredients
Main Ingredients
Toppings & Dipping
Instructions
Preparation & Mixing
- Heat the smoker to 225 degrees F.
- In a large mixing bowl, beat together the cream cheese, garlic cloves, sour cream, mayonnaise and ranch dressing seasoning with a hand beater until smooth.
- Beat in the Frank's RedHot Sauce. Alternatively, you can use a sturdy spoon or food processor.
- Stir in the shredded chicken, ¾ cup cheddar and ¾ cup Gouda until it becomes one cohesive mixture.
Smoking
- Spoon the dip into a 1-quart cast-iron baking dish or aluminum pan.
- Sprinkle the top with the remaining ¼ cup cheddar and ¼ cup Gouda.
- Place in the smoker with a water pan. Close the lid and smoke until it's hot throughout the dip, about one and a half to two hours.
- Remove from the smoker. If desired, top with crumbled blue cheese, blue cheese dressing or ranch dressing.
- Serve with your preferred dippers and enjoy!
Notes
- Use a cast-iron baking dish for best results on the smoker
- A water pan helps keep the dip moist while smoking
- The dip can be made ahead and refrigerated, then smoked just before serving
- Popular with game day gatherings and party appetizers