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