This smoked buffalo chicken dip is a creamy, scoopable appetizer cooked on the smoker for extra depth of flavor. Shredded chicken, cream cheese, buffalo sauce, and cheese are smoked until hot and bubbly. Done in under an hour with minimal prep, this is an easy party dip that pairs perfectly with chips, celery, or crackers.
If you love bold, spicy flavors and cheesy comfort food, this smoked buffalo chicken dip is about to become your go-to appetizer. It's creamy, scoopable, and made in a cast-iron skillet so it stays warm and melty long after it comes off the smoker. The low heat gives it just enough smoky depth without overpowering that classic buffalo flavor. This dip is one of our favorite things to throw on the smoker, along with smoked beef queso when we're hosting, because it doesn't need constant attention. Cooking this dip low and slow at 225°F keeps the dairy smooth and prevents the greasy separation that happens when it's baked too hot.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
How to Make Smoked Buffalo Chicken Dip
Step 1
Set your smoker to 225°F. Mix all ingredients, aside from the cheddar cheese, in a bowl.
Step 2
Transfer to a cast-iron skillet and top with the cheddar.
Step 3
Place on the smoker for 45 minutes to 1 hour.
Step 4
Let the dip cool for a few minutes, then serve with tortilla chips, carrots and celery sticks.
Pro Tips from Our Backyard
- Keep the heat low. Higher temperatures can cause the cheese to separate.
- Stir once if needed. A quick stir halfway through helps everything melt evenly.
- Don't rush. Gentle heat is what keeps the dip creamy and smooth.
Serving Suggestions
This buffalo chicken dip is perfect with tortilla chips, celery sticks, or crackers. It also pairs well with smoked jalapeño poppers or smoked honey ginger chicken wings if you're putting together a full game day spread and want everything to come off the smoker warm and ready to serve.
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Smoked Buffalo Chicken Dip
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Ingredients
- 2½ cups cooked chicken breast, shredded or diced
- 8 ounces cream cheese, softened
- ½ cup Greek yogurt
- ½ cup buffalo sauce, use your favorite brand
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon green onions, chopped
- ½ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Instructions
- Preheat your smoker to 225°F.
- In a large bowl, combine the chicken, cream cheese, Greek yogurt, and buffalo sauce. Mix until mostly smooth.2½ cups cooked chicken breast, 8 ounces cream cheese, ½ cup Greek yogurt, ½ cup buffalo sauce
- Stir in the salt, black pepper, garlic powder, onion powder, green onions, and mozzarella cheese until fully combined.½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon green onions, ½ cup shredded mozzarella cheese
- Spread the mixture evenly into a cast iron skillet. Sprinkle the shredded cheddar cheese evenly over the top.¾ cup shredded cheddar cheese
- Place the skillet in the smoker for 45-60 minutes, until the dip is hot throughout and lightly bubbling around the edges.
- Remove from the smoker and let the dip rest for 5 minutes before serving. Serve warm with tortilla chips, crackers, or celery sticks.
Notes
- You can assemble the dip up to 24 hours in advance. Cover and refrigerate, then smoke when ready.
- To keep warm for a party, leave the dip in the smoker on low or transfer to a slow cooker set to warm, stirring occasionally. Or use a warming tray.
- Store in an airtight container for up to 4 days.
- Reheat at 350°F in the oven or air fryer until warm.
Equipment Needed
- Cast Iron Skillet
- Pellet Smoker
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