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This Traeger Smoked Buffalo Chicken Dip transforms a beloved game day classic into something truly exceptional through the magic of wood smoke. The double-smoking technique—first the chicken, then the assembled dip—creates layers of smoky complexity that perfectly complement the tangy buffalo sauce and rich, creamy cheese blend. Each bite delivers a perfect balance of spicy, creamy, smoky, and savory notes that keep you coming back for 'just one more scoop' long after you've promised yourself you're done.
Essential Ingredients and Selection Tips
- Chicken Breasts: Choose plump, evenly sized pieces for consistent cooking.
- Buffalo Wing Sauce: Frank's RedHot Buffalo Wing Sauce provides authentic flavor.
- Cream Cheese: Full-fat Philadelphia-style for the smoothest, richest base.
- Shredded Cheese: Mozzarella and sharp cheddar for balanced melt and flavor.
- Ranch Dressing: High-quality refrigerated ranch enhances creaminess.
- Wood Pellets: Apple or cherry wood for mild, sweet smoke flavor.
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Detailed Cooking Instructions
- Prepare Your Smoker:
- Preheat smoker to 250°F (121°C) using fruitwood pellets.
- Season the Chicken:
- Pat dry, brush with olive oil, and season with salt, pepper, and optional Buffalo seasoning.
- Smoke the Chicken:
- Smoke at 250°F for 1-1.5 hours, flipping halfway, until 165°F internal temperature.
- Shred the Chicken:
- Chop half into bite-sized pieces and shred the other half.
- Assemble the Dip:
- Layer chicken, buffalo sauce, cream cheese, ranch, and shredded cheese in a cast iron skillet.
- Smoke the Dip:
- Smoke at 250°F for 1-1.5 hours, stirring every 15-20 minutes until fully melted and combined.
- Finish and Serve:
- Top with extra cheese, green onions, or blue cheese. Serve warm with sturdy chips.
The Game Day Evolution Story
What started as a casual experiment turned into the most requested dish at game day gatherings. The key was discovering that smoking the entire dip, rather than just the chicken, created a deeper, more complex flavor. This breakthrough led to applying smoking techniques to other unexpected dishes, broadening my appreciation for wood-fired cooking beyond traditional barbecue.
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Frequently Asked Questions
- → Can I make this buffalo chicken dip without a Traeger or other pellet grill?
- Yes, you can adapt this recipe for other cooking methods. You can bake the chicken in the oven at 375°F until it reaches 165°F internally, then assemble the dip and bake at 350°F for 20-30 minutes until bubbly. You'll miss some of the smoky flavor, but it will still be delicious.
- → What wood pellets work best for smoking this buffalo chicken dip?
- Apple, cherry, or maple pellets provide a mild, sweet smoke that complements the buffalo flavors without overpowering them. Hickory or mesquite can also work but will impart a stronger smoke flavor.
- → Can I use rotisserie chicken instead of smoking my own chicken?
- Yes, you can use shredded rotisserie chicken to save time. Skip the first smoking step and just combine the shredded chicken with other ingredients, then smoke the assembled dip for 1-2 hours to get some smoky flavor.
- → How spicy is this buffalo chicken dip?
- Using Frank's Red Hot Buffalo sauce creates a medium heat level. For a milder dip, use less buffalo sauce and more ranch dressing. For extra heat, add cayenne pepper or your favorite hot sauce to taste.
- → How can I reheat leftover smoked buffalo chicken dip?
- Reheat leftover dip in the oven at 325°F for 15-20 minutes until heated through. You can also microwave smaller portions, stirring every 30 seconds until hot. The dip may need a splash of ranch or buffalo sauce if it seems dry when reheating.