Smoked Buffalo Chicken Dip recipe – a kicked up version of your favorite dip with TONS of great flavor. Chicken, buffalo sauce, cream cheese, cheddar cheese, ranch dressing, bacon, and a delicious smoky flavor from cooking on the grill. Serve with your favorite chips and veggie slices. This is a great dip for cookouts, camping, parties, and game day.
green onions and blue cheese crumbles, for garnish
Instructions:
Place all ingredients except wood chips in a 9×13-inch disposable aluminum pan.
Prepare grill. Place charcoal in a charcoal starter and light. When the coals start to turn gray, dump into the grill, placing all the coals to one side. Top the hot coals with some of the wood chips. Place the pan with the dip on the side of the grill without coals. Close grill.
Cook the queso for 30 to 45 minutes, up to several hours, stirring periodically and adding wood chips to the top of the coals every 20 minutes. Add milk or beer to dip as it cooks to reach the desired consistency.
Garnish the hot dip with chopped green onions and blue cheese crumbles, if desired. Serve the dip with chips and veggie slices.
Notes:
I use a rotisserie chicken for the shredded chicken in this dip. You can use any cooked chicken that you have on hand.
Chicken breasts, chicken thighs, or chicken tenderloins all work great.
I use Frank's Hot Sauce or Frank's Wing Sauce in this recipe. You can use any buffalo sauce that you enjoy.
Can substitute turkey bacon or 1 cup of precooked bacon.
Is Smoked Buffalo Chicken Dip spicy? I use a cup of hot sauce and we thought it gave the dip the perfect amount of flavor. If you are worried about the heat, adjust the amount of hot sauce to your personal preference.
This recipe uses prepared Ranch dressing and Ranch Dressing mix.
You can use any shredded cheeses you prefer. I use sharp cheddar cheese and Monterey jack cheese. I've also made this with pepper jack cheese - delicious!
Feel free to toss in some chopped bell peppers, jalapeños, or red onion into the pan.
If the dip is too thick, add a splash of milk, beer, broth, or water until it reaches the desired consistency.
You can make the dip in a disposable aluminum baking dish or large cast-iron skillet.
I use hickory wood chips. Use any flavor you prefer. I bought the wood chips at Home Depot.
Soak the chips in water for 30 minutes before starting the grill. One cup of wood chips will last for about 20 minutes. We periodically added some to the grill when we stirred the dip.
Store leftovers in an airtight container in the refrigerator.