Smoked Buffalo Chicken Dip Recipe



8 chicken thighs
16 oz cream cheese
2 cups cheddar cheese, divided
1½ cups Frank’s Red Hot (or more depending on your taste!)
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 275°F.
  2. Season chicken and place in smoker for 2½ – 3 hours or until the internal temperature reaches 165°F.
  3. Combine cream cheese, 1½ cups cheddar cheese, ranch, and Frank's Red Hot. 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 Frank's Red Hot on top.
  6. Smoke at 275°F for 30-45 minutes.

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