Buffalo Dip Smoked Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 lbs chicken breasts, boneless and skinless
02 -
Brush of olive oil
03 -
Salt and pepper as preferred
04 -
1 tbsp Buffalo Ranch spice mix (optional, like Frank's)
→ Dip Base
05 -
12 ounces of buffalo wing sauce (try Frank's)
06 -
1 block (8 oz) cream cheese
07 -
1 cup ranch dressing (8 oz)
08 -
2 handfuls of shredded cheddar (about 2 cups)
→ Toppings and Dippers
09 -
Fritos Scoops or corn tortilla chips
10 -
Extra shredded cheddar cheese for topping (optional)
11 -
Crumbling blue cheese as garnish (optional)
12 -
Chopped green onions as garnish (optional)
# Instructions:
01 -
Coat the chicken with olive oil and sprinkle the salt, pepper, and optional Buffalo Ranch mix on all sides.
02 -
Set the pellet smoker to 250°F. Smoke the chicken for about an hour to an hour and a half, flipping once, until the inside hits 165°F.
03 -
Chop up the smoked chicken into little bits, then toss it with the buffalo sauce, cream cheese, ranch dressing, and shredded cheddar in a cast iron skillet or foil dish.
04 -
Place the skillet back on the smoker at 250°F for 90 minutes to 2 hours, stirring every now and then as it cooks.
05 -
Scoop some onto tortilla chips or Fritos, and add toppings like extra cheese, blue cheese crumbles, or sliced green onions.
# Notes:
01 -
This smoky Buffalo chicken dip is packed with flavor, thanks to the pellet smoker!
02 -
Great for any get-together or sports event, it’s always a crowd-pleaser.
03 -
Slow smoking really enhances the bold flavors, giving unique results versus plain baking.
04 -
Pellet grills like Traeger are best, but any smoker that holds temperature works great.