Spicy, smoky, and packed with the Buffalo chicken dip flavor you love! This easy smoked buffalo chicken dip will quickly become a family favorite—just like it did in mine.
You may have tried my classic buffalo chicken dip and wondered how it would taste smoked on the grill. The short answer: it’s fantastic. The grill adds a deep, savory smoke note that elevates the familiar creamy, spicy flavors.
Why This Recipe Works
- Simple to prepare
- Quick to assemble
- Uses common ingredients
- Smoky grill flavor brings extra richness you can’t get any other way
Ingredients
- 1 small rotisserie chicken, shredded
- ½ lb bacon, cooked crispy and chopped
- 3 Tbsp butter, melted
- 8 oz cream cheese, room temperature
- ½ cup hot sauce (Franks for a classic buffalo flavor)
- ½ cup mayonnaise
- 1 cup shredded cheddar (or pepper jack / gouda)
- 1 packet Hidden Valley ranch dressing powder
- 1 Tbsp onion powder
- 2 Tbsp minced garlic
- 1 Tbsp liquid smoke
How to Make It
Step 1: Cook the bacon until crispy, then chop into small pieces. Remove the meat from the rotisserie chicken and shred or chop it; set aside.
Step 2: Combine all ingredients in a 9×12 aluminum pan, stirring to combine.
Step 3: Preheat your grill to low heat or prepare your smoker per its instructions. Turn one side of the grill off to create an indirect cooking zone. Place the pan on the unlit side, close the lid, and smoke until the cream cheese and other ingredients are melted and easy to stir together—about 30–45 minutes. If using a smoking tube, follow the tube instructions for best results.
Step 4: Serve hot and enjoy.
Frequently Asked Questions
Do I need a smoker or grill?
No—you can make this on the stovetop, in the oven, or in a crockpot. Using a smoker or grill adds a signature smoky depth, but the recipe is built to be delicious even without it.
Can I use smoked chicken?
Absolutely. Using pre-smoked chicken will amplify the smoky flavor and make the dip even more robust.
Is the ranch packet necessary?
It’s optional, but the ranch powder gives that classic wing-dipping taste that pairs perfectly with buffalo sauce. Try it once with the packet and once without to see which you prefer.
Can I freeze this dip?
Freezing isn’t recommended; the texture can change when thawed. Also, this dip tends to disappear fast, so freezing is rarely necessary.
How long will it keep?
Stored covered in the refrigerator, it will keep for up to 5 days. Don’t leave it out at room temperature for more than 2 hours.
What should I serve it with?
- Pita chips
- Hawaiian rolls
- A hollowed-out Hawaiian bread bowl
- Vegetable tray for dipping
Tips & Variations
- Rotisserie chicken makes this fast, but any cooked, shredded chicken works—aim for about 2 lbs cooked meat.
- To make a vegetarian version, substitute Quorn or another meatless chicken alternative.
- Lower-fat cream cheese or Neufchâtel can be used if preferred.
- Any hot sauce will work; Franks gives the classic buffalo profile.
- Jarred minced garlic is an acceptable shortcut for fresh garlic.
- Thin-sliced bacon crisps nicely and works well for texture in this dip.
- Garnish with extra bacon, chopped tomato, onion, or cilantro for color and freshness.
Recipe Card
Smoked Buffalo Chicken Dip
Ingredients
- ½ lb bacon, cooked crispy and chopped
- 1 small rotisserie chicken, shredded
- 8 oz cream cheese, room temp
- ½ cup hot sauce
- 3 Tbsp butter, melted
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 packet Hidden Valley ranch dressing powder
- 1 Tbsp onion powder
- 2 Tbsp minced garlic
- 1 Tbsp liquid smoke
Instructions
- Cook bacon until crispy, cool, and chop. Shred or chop the chicken and set aside.
- Combine all ingredients in a 9×12 aluminum pan and stir to combine.
- Preheat grill to low or prepare smoker. Create an indirect heat zone by leaving one side unlit.
- Place the pan on the unlit side, close the lid, and smoke until the mixture is melted and well combined—about 30–45 minutes.
- Serve hot.
Notes
- Rotisserie chicken is convenient, but any cooked shredded chicken (about 2 lbs cooked) works.
- To make a vegetarian version, use a meatless chicken substitute.
- Lower-fat cream cheese or Neufchâtel can be substituted if desired.
- Franks hot sauce gives the most authentic buffalo flavor, but use any hot sauce you like.
- Jarred minced garlic is fine when fresh is not available.
- Thin-sliced bacon tends to crisp and mix into the dip nicely.
- Garnish with extra bacon, chopped tomato, onion, or cilantro.
Nutrition
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A Verse to Share
I often pray for discernment: “Lord, please help me to understand what to do and to do the right thing.” In Paul’s letter to the Corinthians there is helpful context about discerning our actions. Consider starting at 1 Corinthians 11:1 for more insight.
1 Corinthians 11:31
But if we were more discerning with regard to ourselves, we would not come under such judgment.