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

Ingredients

If you want it, click on this for the easier version - no judging

  • 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

Directions

  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
Smoked Buffalo Chicken Dip

Smoked Buffalo Chicken Dip

Ingredients

If you want it, click on this for the easier version - no judging

  • 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

Directions

  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