Best Smoky Buffalo Chicken Dip

This Smoky Buffalo Chicken Dip elevates the classic party favorite by adding tender, smoky chicken and layers of rich, creamy cheeses. The dip is a harmonious combination of textures—smooth creaminess from cream cheese and sour cream, melty stretch from mozzarella, sharp bite from cheddar, and a satisfying crunch from bacon and scallions. The Buffalo hot sauce delivers a balanced heat with tangy undertones, while the smoked chicken brings a depth of flavor that’s perfect for winter gatherings, sports events, or casual entertaining. Served warm in a skillet or slow cooker, this dip is highly shareable, indulgent, and absolutely crave-worthy.

This recipe is ideal for appetizer tables, tailgating parties, potlucks, and casual gatherings. Unlike typical dips that rely solely on canned chicken or shredded rotisserie meat, the smoked chicken adds an aromatic, savory depth that elevates the flavor. The brining step ensures juiciness, while the cheese blend creates a luscious, creamy texture. Toppings like crispy bacon and scallions add both visual appeal and textural contrast, making every bite satisfying.

Appeal

The appeal of this dish lies in its balance of creaminess, smokiness, and spice. The dip is indulgent yet approachable, combining classic Buffalo flavors with sophisticated smoking techniques. It caters to a wide range of tastes: the spicy kick satisfies heat lovers, the cheesy creaminess appeals to comfort food fans, and the smoky chicken adds depth for more refined palates.

Flavor Profile

Smoky: From the slow-smoking of the whole chicken using applewood chunks.

Spicy: Medium heat from Buffalo hot sauce, enhanced by the dry rub on the chicken.

Creamy: From cream cheese, sour cream, mozzarella, and cheddar.

Tangy: Balanced with ranch dressing and hot sauce.

Savory & Crunchy: Bacon bits and scallions for topping.

Why This Recipe Works

This Smoky Buffalo Chicken Dip works because it combines multiple layers of flavor and texture in a cohesive, indulgent way. The first layer of flavor comes from brined and smoked chicken, which ensures tenderness and deep smoky notes that complement the tangy, spicy Buffalo sauce. The cream cheese and sour cream provide a rich, velvety base that balances heat, while cheddar and mozzarella melt into gooey, luscious strands that create a luxurious mouthfeel. Toppings like crispy bacon and scallions give crunch and freshness, preventing the dip from becoming one-dimensional. Every component plays a role—texture, flavor, spice, and visual appeal—making it both a crowd-pleaser and a refined appetizer.

Flavor Layering

Flavor layering is key to this recipe’s success:

Brine: Soaks the chicken in buttermilk and Buffalo sauce, infusing it with tangy heat and moisture.

Dry Rub: Smoked paprika, onion powder, garlic powder, and seasoned salt form a crust that enhances smokiness.

Smoked Chicken: Adds depth, aroma, and umami richness.

Cheese Mixture: Cream cheese, sour cream, cheddar, and mozzarella build creamy, melty textures with mild saltiness.

Buffalo Sauce & Ranch: Introduces tangy heat, balancing the creamy cheeses and smoky meat.

Toppings: Bacon adds crunch and savory notes, while scallions offer freshness and visual contrast.

Technique

This dip combines classic brining, smoking, shredding, and baking techniques:

Brining: Keeps the chicken moist and infuses it with flavor.

Smoking: Slow-cooking over applewood imparts aromatic, smoky depth without drying the meat.

Shredding: Ensures every bite of the dip has tender chicken distributed evenly.

Cheese Integration: Mixing cheeses into the warm dip ensures even melting without separation.

Finishing Toppings: Bacon and scallions are added last for texture and presentation.

Cooking Logic

The recipe is structured to maximize flavor and texture:

Brine first to infuse the chicken with moisture and heat.

Smoke slowly to preserve juiciness and layer smoky aroma.

Shred finely to integrate chicken uniformly into the dip.

Combine cheeses and sauces in a warm skillet or smoker to melt evenly.

Add toppings last to maintain crunch and vibrant color.

Recipe Info

Prep Time: 15 minutes (+12 hours brining)

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes (+12 hours brining)

Yield: Serves 4 (1/4 of the recipe per serving)

Category: Appetizer / Party Snack

Cuisine: American

Ingredient Breakdown

Whole Chicken (3 lbs): Provides tender, juicy meat; spatchcocking ensures even cooking and faster smoking.

Buttermilk: Acidic base for brining; tenderizes chicken while adding subtle tang.

Buffalo Hot Sauce: Gives heat and classic Buffalo flavor; used in brine and dip mixture.

Kosher Salt: Enhances natural flavors in the chicken and throughout the dip.

Black Pepper: Adds mild heat and depth.

Smoked Paprika: Introduces a warm, smoky undertone without extra smoking.

Onion & Garlic Powder: Aromatic, savory foundation for the dry rub.

Seasoned Salt: Complements cheese and chicken; balances overall flavor.

Cream Cheese (8 oz): Smooth, creamy base; balances heat and adds richness.

Sour Cream (½ cup): Adds tanginess and smooth texture.

Mozzarella (8 oz) & Cheddar (8 oz): Melting cheeses that create gooey, creamy consistency and rich flavor.

Ranch Dressing (⅓ cup): Creamy, tangy balance to the Buffalo heat.

Shredded Chicken (1 cup): Main protein; ensures each bite is flavorful and hearty.

Optional Toppings (Bacon, Scallions): Add crunch, umami, and freshness.

Serving: Tortilla chips or crackers; provide a crisp texture contrast.

Step-by-Step Instructions

Prepare the Chicken Brine:

• • Spatchcock the chicken by removing the backbone and flattening the bird.

  • In a large bowl, combine ½ gallon buttermilk with 1 cup Buffalo hot sauce.

  • Submerge the chicken completely, cover, and refrigerate for 12 hours to ensure full flavor absorption.

Season the Chicken:

• • Remove the chicken from the brine, rinse under cold water, and pat dry.

  • Spread 1 tablespoon hot sauce over the top and bottom of the chicken.

  • Generously season with dry rub: 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon smoked paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons seasoned salt.

Smoke the Chicken:

1. • Preheat smoker to 250°F. Add applewood chunks for a gentle, aromatic smoke.

   • Place chicken skin-side down on the grate.

   • Smoke until the internal temperature reaches 160°F, roughly 1–1.5 hours.

   • Remove and let rest for 12 minutes to allow juices to redistribute.

Shred the Chicken:

1. • Using forks or a knife, shred chicken finely on a cutting board, including crispy skin for texture and flavor.

Prepare the Dip Mixture:

1. • In a medium bowl, combine 8 oz cream cheese, ½ cup sour cream, 8 oz mozzarella, 8 oz cheddar, 1 cup shredded chicken, ⅓ cup hot sauce, and ⅓ cup ranch dressing.

   • Mix until fully combined and smooth.

Cook the Dip:

1. • Transfer mixture to a 12-inch cast iron skillet or oven-safe dish.

   • Place in smoker or oven preheated to 350°F for 25 minutes.

   • Stir at the 15-minute mark to ensure even heating and melting.

Add Toppings and Serve:

• • Remove skillet from heat. Sprinkle ½ lb crispy bacon bits and ¼ cup dried scallions.

  • Optional: drizzle additional hot sauce or ranch for extra flavor.

  • Serve immediately with tortilla chips or crackers.

Texture and Flavor Profile

Texture: Creamy and gooey base, tender shredded chicken, crispy bacon, and scallion crunch.

Flavor: Balanced smoky, spicy, tangy, and savory layers. Buffalo heat is mellowed by cheeses and ranch, while bacon adds umami and depth.

Tips for Best Results

1. Brine Thoroughly: Allow the chicken to sit in the buttermilk-Buffalo brine for a full 12 hours. This ensures maximum moisture, tenderness, and flavor penetration.

2. Maintain Smoker Temperature: Keep the smoker around 250°F for consistent cooking. Avoid spikes in heat that could dry out the chicken.

3. Shred Evenly: Finely shred the chicken, including crispy skin, so every bite has the perfect balance of smoky meat and creamy cheese.

4. Cheese Mixing: Allow cheeses to come to room temperature before combining with other ingredients. This prevents clumping and ensures a smooth, creamy dip.

5. Stir During Cooking: Stir once midway through cooking in the smoker or oven to evenly distribute heat and ensure all ingredients melt together.

6. Crispy Toppings: Add bacon and scallions after the dip is fully cooked to maintain crunch and prevent sogginess.

Variations

Extra Spicy: Add 1–2 teaspoons cayenne pepper to the dry rub or more hot sauce in the dip mixture.

Cheese Swap: Replace cheddar with pepper jack for a mild heat, or use smoked gouda for enhanced smoky flavor.

Vegetarian Option: Substitute smoked jackfruit or shredded smoked tofu in place of chicken.

Creamy Twist: Mix in ¼ cup cream or half-and-half for a richer, silkier texture.

Herb Infusion: Add 1 teaspoon smoked paprika or fresh thyme for an aromatic variation.

Serving Suggestions

Serve hot in the skillet for a rustic presentation.

Accompany with tortilla chips, pita chips, or fresh crackers for dipping.

Pair with fresh vegetable sticks like celery, carrots, or bell peppers for a crunchy, lighter option.

Ideal for game day, parties, or casual gatherings—the dish serves 4 generously, but can be scaled up.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Freeze the dip without toppings for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating: Warm on the stovetop over low heat, stirring frequently, or bake in a preheated oven at 350°F for 15–20 minutes.

Topping Maintenance: Add crispy bacon and scallions only after reheating to maintain texture.

Nutrition Overview (per serving, 1/4 recipe)

Calories: 720 kcal

Protein: 35 g

Carbohydrates: 5 g

Fat: 60 g

Saturated Fat: 25 g

Fiber: 0.5 g

Sugar: 2 g

Sodium: 1,200 mg

This dip is high in protein and fat, moderate in calories, and low in carbohydrates, making it a satisfying, indulgent snack for sharing.

Frequently Asked Questions

Q1: Can I make this dip without a smoker?
Yes, bake the chicken in the oven at 350°F until cooked through, then shred and proceed with the dip as usual. You can also add a few drops of liquid smoke for a smoky flavor.

Q2: Can I prepare this dip ahead of time?
You can brine and smoke the chicken the day before. Store shredded chicken in the fridge, then assemble and bake the dip when ready to serve.

Q3: How spicy is this dip?
The heat level depends on the Buffalo sauce used. Adjust hot sauce quantity to taste. Mild sauces produce a gentle heat; hot sauces yield a strong kick.

Q4: Can I use rotisserie chicken instead of smoking?
Yes, shredded rotisserie chicken can be used, but you’ll miss the deep smoky flavor that smoking imparts. Add a dash of smoked paprika for a closer result.

Q5: How can I make it vegetarian?
Substitute shredded smoked jackfruit, mushrooms, or firm tofu for chicken. Keep the same cheese and sauce base for a similar texture.

This Smoky Buffalo Chicken Dip is the ultimate party appetizer, blending creamy cheeses, tender smoky chicken, and bold Buffalo flavors. Its layered textures—crispy bacon, tender meat, and smooth, melty cheese—make every bite irresistible. The recipe is highly adaptable, from spicing up for heat lovers to swapping proteins for vegetarian versions. Whether served for game days, casual gatherings, or cozy nights, it’s a show-stopping, flavorful dip that’s as impressive as it is easy to make. By following the step-by-step instructions and tips provided, you’ll consistently deliver a dip that is smoky, tangy, creamy, and utterly shareable.

Smoky Buffalo Chicken Dip

Olivia Harris

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Appetizer

Cuisine American

Servings 4

Calories 720 kcal

Ingredients

  

• Chicken & Brine
• 1 whole chicken about 3 pounds
• ½ gallon buttermilk
• 1 cup hot sauce Buffalo-style
• Chicken Dry Rub
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons seasoned salt
• Buffalo Dip Mixture
• 1 block 8 oz cream cheese
• ½ cup sour cream
• 8 oz shredded mozzarella cheese
• 8 oz shredded cheddar cheese
• ⅓ cup hot sauce
• ⅓ cup ranch dressing
• 1 cup shredded cooked chicken
• TOptional Toppings
• ½ lb crispy bacon bits
• ¼ cup dried scallions
• Additional hot sauce and ranch dressing
• For Serving
• Tortilla chips or crackers

Instructions

 

• Prepare Chicken Brine: Spatchcock the chicken. In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken in the brine, cover, and refrigerate for 12 hours.
• Season Chicken: Remove chicken from brine, rinse with cold water, and pat dry. Spread 1 tablespoon of hot sauce over the top and bottom. Generously season all sides with the dry rub.
• Smoke Chicken: Preheat a smoker to 250°F and add applewood chunks for flavor. Place the chicken skin-side down and smoke until the internal temperature reaches 160°F. Remove and let rest for 12 minutes.
• Shred Chicken: Shred the smoked chicken on a cutting board, chopping finely and including crispy skin.
• Make Dip Mixture: In a medium bowl, combine cream cheese, sour cream, mozzarella, cheddar, shredded chicken, hot sauce, and ranch. Mix until well combined.
• Cook Dip: Transfer the mixture to a 12-inch cast iron skillet. Place the skillet in the smoker for 25 minutes. At 15 minutes, stir the dip to ensure even cooking.
• Add Toppings: Remove from smoker and top with additional hot sauce, ranch, bacon bits, and scallions.
• Serve: Place on a warmer or serve immediately with tortilla chips or crackers. Enjoy!

Notes

This smoky Buffalo chicken dip combines tender smoked chicken, creamy cheeses, and bold hot sauce flavors. Perfect for game days, potlucks, or casual gatherings, it’s both indulgent and easy to share.