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

Scale

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

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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.