I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Smoked Buffalo Chicken Dip
...in your mind.
Smoked Buffalo Chicken Dip

Smoked Buffalo Chicken Dip


  • 1/2 tablespoon cumin
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dry mustard
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 - 8 ounce block cream cheese
  • BBQ seasoning, see recipe here
  • 1 - 3 to 4 pound chicken
  • 3 tablespoons mayo, Japanese if you have it
  • 3/4 cup Franks Buffalo sauce
  • 1/2 cup ranch dressing, recipe here
  • 8 ounces shredded Monterey jack cheese, plus a little extra for the top
  • 2 ounces crumbled blue cheese
  • Stuff for serving: celery, tortilla chips, toasted slices of baguette, your fingers…whatever


  1. Set smoker to 225 degrees
  2. Combine cumin, brown sugar, paprika, garlic powder, mustard, chili powder, salt & pepper
  3. Season all side of cream cheese with the seasoning mix, put in a heat proof skillet (cast iron is great) and smoke for 2 hours, remove
  4. Turn up smoker to 375 degrees
  5. Spatchcock the chicken: put it breast side down on a couple layers of paper towels, and using strong kitchen shears cut along each side of the backbone, remove & save (see the video)
  6. Dry well and put on a rack, and season the underside, then turn over
  7. Brush the skin side with a layer of the mayo, season with remaining seasoning mix and smoke until 165 degrees in the breast (roughly an hour) - remove and let cool slightly
  8. Shred or chop up 2 1/2 to 3 cups of the chicken and put in a large bowl with the cream cheese, Franks, ranch and Monterey jack
  9. Mix everything well, and put into a heat proof skillet, top with the blue cheese and smoke 25 to 30 minutes