Ingredients
Scale
- 8 oz. cream cheese, room temperature
- 1 cup Frank’s RedHot sauce
- 1 cup blue cheese dressing (or ranch)
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seeds (optional)
- 2 cups smoked shredded chicken
- 2 cups shredded cheddar cheese, divided
- ½ cup mozzarella cheese
- ½ cup diced green onions, for serving
Instructions
- Place a cast iron skillet on the stove over medium heat. Add the cream cheese, dressing, and Frank’s RedHot sauce into the skillet. Whisk for a few minutes until everything has melted together.
- Once the sauce has come together, reduce the heat to low and slowly stir in half of the grated cheddar cheese until melted.
- Add the garlic powder, celery seeds, and shredded chicken. Stir to make sure the chicken is evenly coated and spread out in the skillet. Sprinkle on additional BBQ seasoning if desired. Turn off the heat.
- Sprinkle on the remaining cheddar and mozzarella cheese on top.
- Preheat the smoker or oven to 350°F. Bake the skillet for about 20 minutes, or until the top is slightly browned and bubbling.
- Remove the skillet and garnish with green onions. Serve immediately with tortilla chips, potato chips, or veggies.
Notes
- This dip can be prepared the day before, transferred to a baking dish, and covered in the fridge. When ready to warm up, remove from the fridge and uncover. You will need to warm the dip for a little longer than the recipe requires, just monitor the top of the cheese.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Smoking
- Cuisine: Appetizer
Keywords: buffalo chicken dip, smoked buffalo chicken, buffalo chicken, cream cheese, smoked shredded chicken
