smoked buffalo chicken dip

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Melting the cream cheese with the other ingredients provides an extra creamy layer of cheesy smoked chicken. That’s what you want to dip into.

Very Creamy

Simple Prep

Smoke the chicken ahead of time if you want to, or you can even shred it and immediately use it.

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


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.

Step 1

Once the sauce has come together, reduce the heat to low and slowly stir in half of the grated cheddar cheese until melted.

Step 2

Stir in shredded chicken, spices, and top with additional cheese before smoking/baking the skillet.

Step 3

Place the skillet in the smoker at 350°F for 20 minutes, or until the top has melted and is bubbly.

Step 4

Garnish with green onions, more blue cheese, or other toppings. Serve with chips, bread, or anything you want to dip.