If you crave a game-day snack that brings together smoky, spicy, and creamy flavors in one unforgettable bite, this Smoked Buffalo Chicken Dip Recipe is your new best friend. With tender chicken, melted cheeses, zesty Buffalo sauce, and the unmistakable aroma of hickory smoke, this dip elevates the classic crowd-pleaser into something extraordinary. It’s perfect for sharing with friends or enjoying solo because once you try this smoky, cheesy goodness, you’ll be hooked for life.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect balance of flavors and textures in this dip. Each component plays a crucial role, from the creamy base to the smoky punch and the tangy kick, making this recipe wonderfully simple yet bursting with flavor.
- 8-oz Velveeta cheese (cubed): Melts smoothly to create that velvety, gooey foundation every dip dreams of.
- 1 (8-oz) package cream cheese: Adds richness and a luscious creaminess that rounds out the heat.
- 2 cups cooked chopped chicken: Provides hearty, tender bites with a mild flavor to soak up the sauce.
- 1 lb bacon (cooked and chopped): Brings a savory crunch and smoky depth that’s pure magic in this dip.
- 2 cups shredded cheddar cheese: Sharp and melty, enhancing both flavor and texture.
- 1 cup Frank’s Buffalo sauce: The classic Buffalo tang and spice that defines the dip’s character.
- ½ cup bottled ranch dressing: Balances heat with a cool, herby touch.
- 1½ Tbsp ranch dressing mix: Intensifies the ranch flavor and adds a subtle seasoning boost.
- ¼ cup milk or beer: Thins the dip as needed for the perfect creamy consistency.
- 3 cups hickory wood chips (soaked for 30 minutes): Essential for that rich, smoky aroma and flavor.
- Green onions and blue cheese crumbles (for garnish): Fresh, colorful toppings that elevate appearance and taste.
How to Make Smoked Buffalo Chicken Dip Recipe
Step 1: Assemble Your Ingredients
Start by cubing the Velveeta and cooking/shredding the chicken and bacon if not prepped. Having everything ready to go makes the process smooth and enjoyable.
Step 2: Combine the Dip Ingredients
In a 9×13-inch disposable aluminum pan, toss together Velveeta, cream cheese, chopped chicken, bacon, shredded cheddar, Frank’s Buffalo sauce, ranch dressing, and ranch dressing mix. The mixture should be well combined but still chunky, so you get delicious, distinct layers of flavor in every scoop.
Step 3: Prep Your Grill for Smoking
Light a charcoal starter and wait for the coals to turn gray. Then, dump the coals into one side of the grill and sprinkle soaked hickory wood chips on top. The side without coals is where you’ll place your dip pan. Close the grill lid to trap the smoke and heat, infusing your dip with that sought-after smoky aura.
Step 4: Smoke and Stir the Dip
Let the dip cook for 30 to 45 minutes, stirring periodically to ensure even melting and flavor melding. Add milk or beer as needed throughout the cooking process to maintain a creamy, scoopable texture. Every 20 minutes, add more wood chips to keep that wonderful smoke rolling.
Step 5: Garnish and Serve
Once bubbling and perfectly melted, remove the dip from the grill and top with chopped green onions and crumbled blue cheese. These fresh elements boost both color and taste, making your dip look as amazing as it tastes.
How to Serve Smoked Buffalo Chicken Dip Recipe
Garnishes
Fresh garnishes like green onions add a sharp pop of color and mild onion flavor, cutting through the richness. Blue cheese crumbles contribute a tangy creaminess that perfectly complements the Buffalo sauce’s heat.
Side Dishes
This dip pairs beautifully with crunchy chips, celery sticks, carrot slices, or even warm toasted bread. The cool veggies provide a refreshing crunch that contrasts with the creamy, smoky hot dip, making each bite more satisfying.
Creative Ways to Present
For a fun twist, serve the dip in a hollowed-out bread bowl or an oversized smoked paprika-dusted bread loaf. You can also portion it into small jars for individual servings—perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Transfer any remaining dip to an airtight container and refrigerate for up to 4 days. The flavors continue to meld, resulting in an even tastier snack the next day.
Freezing
This dip freezes well! Place it in a freezer-safe container and keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm the dip gently in the oven at 350°F or in a microwave-safe dish. Stir occasionally to restore its smooth, melty texture. Adding a splash of milk can help revive creaminess if it thickens too much.
FAQs
Can I use regular cooked chicken instead of smoked chicken?
Absolutely! While smoked chicken adds even more depth, regular cooked chicken works perfectly, especially since the hickory wood chips layer in the smoky flavor during cooking.
What type of wood chips should I use for smoking?
Hickory wood chips are preferred for this recipe as they provide a strong, savory smoke flavor that complements the Buffalo and cheese notes brilliantly.
Can I make this dip without a grill or smoker?
Yes! You can bake the dip in the oven at 350°F for 25-30 minutes, stirring halfway through. While it won’t have smoky flavor, it will still taste delicious.
Is it possible to make a spicier version?
Definitely! Add more Frank’s Buffalo sauce or a pinch of cayenne pepper to amp up the heat. Just balance with additional cream cheese or ranch to keep it creamy.
What should I serve with the dip for a full snack spread?
Pair with an array of fresh veggies, assorted crackers, soft pretzels, or even grilled pita wedges for a satisfying and colorful snack table everyone will love.
Final Thoughts
I’m genuinely excited for you to try this Smoked Buffalo Chicken Dip Recipe—it’s one of those dishes that really brings people together and never fails to impress. Whether you’re hosting a party or just craving a cozy bite, this dip delivers bold flavors, beautiful textures, and that unbeatable smoky aroma that keeps everyone coming back for more. Fire up your grill, gather your ingredients, and get ready to delight your taste buds!
Print
Smoked Buffalo Chicken Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Description
Smoked Buffalo Chicken Dip is a flavorful and creamy appetizer perfect for game days or parties. Combining Velveeta cheese, cream cheese, shredded chicken, bacon, cheddar cheese, and classic buffalo sauce, this dip is smoked on a charcoal grill with hickory wood chips to infuse a rich smoky flavor. Garnished with green onions and blue cheese crumbles, it’s served warm with chips and veggie slices for dipping.
Ingredients
Main Ingredients
- 8 oz Velveeta cheese, cubed
- 1 (8-oz) package cream cheese
- 2 cups cooked chopped chicken
- 1 lb bacon, cooked and chopped
- 2 cups shredded cheddar cheese
- 1 cup Frank’s Buffalo sauce
- ½ cup bottled ranch dressing
- 1½ Tbsp ranch dressing mix
- ¼ cup milk or beer
Smoking Ingredients
- 3 cups hickory wood chips, soaked for 30 minutes
Garnish
- Chopped green onions
- Blue cheese crumbles
Instructions
- Combine Ingredients: Place Velveeta cheese cubes, cream cheese, cooked chopped chicken, cooked chopped bacon, shredded cheddar cheese, buffalo sauce, bottled ranch dressing, and ranch dressing mix together in a 9×13-inch disposable aluminum pan. Mix well to combine all ingredients evenly.
- Prepare Grill for Smoking: Prepare your charcoal grill by lighting charcoal in a charcoal starter. When the coals start turning gray, dump them into one side of the grill. Top the hot coals with soaked hickory wood chips to create smoke for flavor.
- Smoke the Dip: Place the pan with the dip on the cooler side of the grill without coals beneath it. Close the grill lid to contain the smoke. Cook the dip for 30 to 45 minutes, stirring periodically. You can continue cooking up to several hours, adding additional soaked wood chips every 20 minutes to maintain smoke. Add milk or beer to the dip as it cooks to adjust consistency to your liking.
- Garnish and Serve: Once the dip is hot, bubbly, and the cheese is melted, garnish with chopped green onions and blue cheese crumbles. Serve immediately with tortilla chips and vegetable slices for dipping.
Notes
- Soak wood chips for at least 30 minutes to ensure steady smoke and prevent flare-ups.
- If you don’t have a charcoal grill, this dip can be baked in the oven at 350°F for 30-40 minutes as an alternative.
- Add milk or beer gradually to avoid making the dip too runny.
- Use cooked chicken breasts or rotisserie chicken for convenience.
- Adjust the amount of buffalo sauce to your preferred spice level.
- Keep the grill closed as much as possible to maintain temperature and smoke concentration.
