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Smoked Buffalo Chicken Dip combines magical flavors of Buffalo wings with shredded smoked chicken and a creamy cheese dip. You’re gonna want to make a double batch because this is THE MOST sought after and quickly devoured appetizer at any party or game day recipe!
This Buffalo Chicken Dip recipe is the perfect idea for leftover smoked chicken. And is easy to prepare and bake.
Table of Contents
Buffalo Chicken Dip Ingredients + Substitutions
The most important of all ingredients, other than the smoked chicken is the signature Franks RedHot hot sauce. It’s gotta be Franks! That’s the tried and true flavor of “Buffalo-style wings” and what makes this dip so addictive.
- Chicken – Shredded Smoked Chicken makes the flavor stand out or you can substitute with smoked turkey like in our Buffalo Turkey Dip. We like to mix both the breast and thigh meats together for a nice flavor balance. But you can use any chicken you want.
- Hot Sauce – Frank’s RedHot hot sauce (No substitutions. It has to be Franks!)
- Cheeses: Light Cream Cheese, Shredded Cheddar, Blue Cheese Crumbles
- Seasonings: garlic powder, celery salt
- Greek Yogurt: Or for a richer flavor you can substitute sour cream. We like the lighter and tangier flavor of the yogurt.
- Dressing: Ranch or Blue Cheese Dressing
- Celery: Celery adds a nice texture to the dip.
Preparation
This dip starts with a smoked and shredded whole chicken. You can use any leftover pulled chicken. The smoky flavor adds incredible depth to the recipe.
Now of course you don’t have to use a whole smoked chicken. Any shredded chicken will do the trick. But if you’re planning a little in advance, you can fully maximize the perfectly smoky/cheesy/hot-saucy flavors of this dip.
How to Make Smoked Buffalo Chicken Dip
- Start shredding the chicken or use a rotisserie chicken. Preheat the oven to 375 degrees Fahrenheit.
- in a large bowl mix the chicken with all ingredients, except blue cheese crumbles, then spread evenly into a baking dish (I like cast iron). Top with the blue cheese crumbles.
- Place in the center rack of the preheated oven and bake for 20 minutes or until it is bubbly. Remove and top with fresh chopped green onions and/or chopped cilantro for garnish.
- Serve with chips and celery stalks. Crostini are great too.
Additional garnish ideas include chives or diced green onion. Or add more spice with pickled hot peppers.
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Frequently Asked Questions
Absolutely, and we encourage that. Just get your grill up to a similar heat (between 350-400 degrees F) and let it cook until hot and bubbly.
Why yes. Just combine your ingredients into your baking dish and bake when you’re ready. You can even assemble this the night before your party and bake the next day.
This is a great way to do it if you’re tailgating. Prep the dip at home, and bring it to the tailgating party, and place it on the grill (covered in foil) to heat up. In this case make sure you’re using a cast iron dish (or something that can withstand the heat).
Other Dip Ideas
Check out our favorite dip recipes or recipes incorporating Buffalo style sauce. Or explore some of our favorite smoked chicken recipes.
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
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Smoked Buffalo Chicken Dip
Ingredients
- 3 cups leftover smoked chicken
- ¾ cup Frank's RedHot hot sauce (No substitutions. It has to be Frank's!)
- ½ cup shredded cheddar cheese
- ½ cup 2% Greek yogurt
- 4 ounces light cream cheese, Softened, 1/2 standard package.
- ¼ cup finely diced celery, about 2 stalks of celery.
- 1 tablespoon ranch dressing (or blue cheese dressing)
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ cup blue cheese crumbles
Instructions
- Preheat oven to 375 degrees F and shred chicken.
- Mix all ingredients (except blue cheese crumbles) together in a large bowl and transfer into a 9" (or equivalent size) greased oven safe baking dish or cast iron dish. Top with blue cheese crumbles and place in oven, uncovered, for 15-20 minutes, or until the dip starts to bubble.
- Remove and serve warm with chips or celery sticks.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved it it’s amazing but had to make a few tweaks due to allergies and product availability in our area it’s amazing
Just tweaked a few things and doubled it. I smoked the chicken and then smoked the dip instead of baking. Skipped the blue cheese crumbles but that’s just personal preference.
My grocery store only had chiobani Greek yogurt and I used cream cheese that wasn’t low fat- as that’s all the store had.
Overall, I will definitely be making this again and again. It was a huge hit!
Awesome Rachel!!! Thanks for sharing your modifications!