Smoked Buffalo Chicken Dip Recipe



8 chicken thighs
450 g cream cheese
2 cups cheddar cheese, divided
1½ cups hot sauce 1 cup ranch
10 strips of bacon, chopped
Your favourite chicken rub
Salt and pepper to taste, dip
Fritos or tortilla chips
Suggested wood chips: apple and hickory


  1. Preheat smoker to 135°C.
  2. Season chicken and place in smoker for 2½ – 3 hours or until the internal temperature reaches 75°C.
  3. Combine cream cheese, 1½ cups cheddar cheese, ranch, and hot sauce. Whisk until smooth.
  4. Cook bacon and add into dip mixture.
  5. Shred chicken in food processor and add into dip. Top with the remaining cheddar cheese. Drizzle hot sauce on top.
  6. Smoke at 135°C for 30-45 minutes.

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