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Wood smoke takes this Buffalo Chicken Dip to unbelievable heights. We've doubled down on smoky goodness—first with the chicken, then with the whole mixture—building incredible flavor layers that work perfectly with tangy buffalo sauce and our melty cheese combo. You'll get that amazing mix of spicy, creamy, smoky and savory in every bite, making you grab your chip for another scoop when you swore you were finished.
Key Ingredients and Smart Picks
- Chicken Breasts: Go for thick, uniform pieces to cook evenly.
- Buffalo Wing Sauce: Frank's RedHot gives you that classic taste everyone loves.
- Cream Cheese: Stick with full-fat Philadelphia for ultimate creaminess.
- Shredded Cheese: Mix mozzarella with sharp cheddar for great melt and kick.
- Ranch Dressing: Grab the good stuff from the fridge section for better results.
- Wood Pellets: Try apple or cherry for a lighter, slightly sweet smoke.
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Step-by-Step Cooking Guide
- Get Your Smoker Ready:
- Fire up the smoker to 250°F (121°C) with fruit wood pellets.
- Fix Up the Chicken:
- Dry it well, add a touch of olive oil, then sprinkle with salt, pepper, and Buffalo seasoning if you want.
- Smoke Your Chicken:
- Let it go for 1-1.5 hours at 250°F, turn once halfway, and cook till it hits 165°F inside.
- Break Down the Chicken:
- Cut half into chunks and pull the other half into shreds.
- Build Your Dip:
- Put chicken, buffalo sauce, cream cheese, ranch, and shredded cheese in layers in your cast iron pan.
- Smoke Everything:
- Back on the smoker at 250°F for another 1-1.5 hours, giving it a stir every 15-20 minutes until everything's melty.
- Top it and Dig In:
- Add more cheese, some green onions, or blue cheese crumbles on top and serve it hot with sturdy chips.
The Party Favorite Backstory
This all started as just messing around in the kitchen but quickly turned into the thing everyone asks me to bring to football Sunday. The game-changer was when I tried smoking the whole dip instead of just the chicken. That little tweak made such a difference that I started trying smoke on all kinds of foods you wouldn't expect. Now I'm using my smoker for way more than just traditional BBQ stuff.
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Frequently Asked Questions
- → Can I make this dip without a smoker or Traeger grill?
- No smoker? No problem. Cook chicken breasts in an oven at 375°F until the temperature inside reaches 165°F. Use the chicken, mix the dip, and bake everything at 350°F for 20-30 minutes. You won’t get the smoky taste, but it’ll still be tasty!
- → What wood pellets are best for smoky buffalo dip?
- Go with apple, cherry, or maple if you want sweet, mild smoke that blends nicely with the buffalo flavors. Hickory or mesquite will work too but bring a more intense smokiness.
- → Can I save time by using rotisserie chicken?
- Definitely! Swap smoked chicken for rotisserie. Skip the first smoking session and toss shredded rotisserie chicken into the sauce. Then, smoke the dip for 1-2 hours to boost its flavor.
- → Is this dip spicy or mild?
- Using Frank’s Red Hot Buffalo Sauce gives it medium heat. For less spice, use less sauce and add a bit more ranch. Need more kick? A splash of hot sauce or a sprinkle of cayenne works great!
- → How do I warm up leftover dip?
- Pop leftovers in the oven at 325°F for 15-20 minutes or heat small portions in the microwave, stirring every 30 seconds. If it’s a little dry, add a dash of ranch or buffalo sauce.