All the flavors of chicken wings plus smoke and cheese! This smoked buffalo chicken dip takes the classic spicy flavors of Frank’s RedHot and creamy blue cheese, adds a cheesy element, and finishes it with all the smoky flavors from the smoker.
Servings: 4 people
Calories: 2904kcal
Smoked Buffalo Chicken Dip
Ingredients
- 6 Boneless skinless chicken thighs
- 8 oz cream cheese
- 1/2 cup Frank's RedHot sauce
- 3/4 cup Homemade blue cheese dressing
- 1/2 cup Blue cheese crumbles
- 1 1/2 cups Shredded cheddar cheese
- 1 tbsp Olive oil
- 1 1/2 tbsp Angry BBQ All-Purpose Rub
Equipment
- Smoker (I used my Masterbuilt Gravity Series 600 charcoal smoker and grill)
- Instant Read Thermometer (I used my ThermoWorks Thermapen ONE)
- Mixing bowl
- Small disposable aluminum foil pan
- Cast iron skillet
Instructions
- Preheat the smoker to 250°F. I added a couple of chunks of oak to the hopper for an extra boost of classic wood smoke flavor.
- Put chicken thighs in a mixing bowl and coat them with 1 TBSP of olive oil. Season them with 1 TBSP of Angry BBQ All-Purpose. Place the seasoned chicken thighs on the smoker.
- Prepare a block of cream cheese per our smoked cream cheese recipe, substituting All-Purpose Rub (I used 1/2 TBSP). Add the cream cheese to the smoker after the chicken thighs have been on the smoker for about half an hour.
- After the chicken thighs have been on the smoker for an hour, check the internal temperature with your instant-read thermometer. I look for 180°F internal temperature to ensure that the fat has rendered properly. If the thighs are still below that, check every 10-15 minutes until done. If you’re making the homemade blue cheese dressing, this is the time to do it.
- Once you’ve removed the chicken thighs from the smoker, shred them. For a finer texture, you could chop the chicken as well. Add the three cups of chicken to your cast iron skillet. Top with the smoked cream cheese.
- Add the hot sauce and blue cheese dressing to the chicken and cream cheese. Then add the blue cheese crumbles and shredded cheese. Stir until well mixed.
- Put the skillet with the dip back on the smoker for half an hour, stirring occasionally. We are simply trying to heat everything through, melt the cheddar cheese, and add more smoke flavor.
- Remove the skillet from the smoker. Let it cool for five minutes, then serve with tortilla chips, pretzels, or celery. Enjoy!
Notes
You can use store-bought blue cheese dressing in place of our homemade recipe
Swap out half a cup of cheddar cheese for pepper jack cheese to get a little more heat
Nutrition
Calories: 2904kcal | Carbohydrates: 38g | Protein: 210g | Fat: 212g | Saturated Fat: 105g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 61g | Trans Fat: 0.1g | Cholesterol: 1095mg | Sodium: 8611mg | Potassium: 2425mg | Fiber: 3g | Sugar: 15g | Vitamin A: 6011IU | Vitamin C: 3mg | Calcium: 2220mg | Iron: 15mg
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