For the PERFECT game day snack or appetizer recipe to feed a crowd, may I suggest (and highly recommend) this Traeger Smoked Buffalo Chicken Dip?!
It’s like regular buffalo chicken dip, only stepped up a notch with an incredible smoked flavor.
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Here’s how to make Traeger Smoked Buffalo Chicken Dip
The dip itself is smoked, and so are the chicken breasts that go in the dip.
First, brush two pounds of chicken breasts with olive oil, kosher salt, and pepper.
Add crushed red pepper flakes for some added heat.
I sprinkled mine also with Frank’s Red Hot Buffalo Ranch Dry Seasoning.
If you happen to have some, add it to the chicken, but it’s not necessary.
The chicken will smoke at 250 degrees for 1 to 1 1/2 hours, and flip them halfway through.
It’s best to use an instant read thermometer to check to make sure they are at 165 degrees.
Oh, and leave the Traeger on 250 degrees.
It takes a few quick minutes to throw the dip together.
Then it will go right back onto the Traeger.
Chop the chicken into any size you prefer.
And add the chicken to a cast iron skillet or a foil pan.
Then add in two cups of shredded cheese, a 12 ounce bottle of buffalo wing sauce, a block of cream cheese, and an 8 ounce bottle of ranch dressing.
I am using Frank’s wing sauce, but any buffalo sauce will do just fine 🙂
No need to mix it just yet…place it back on the smoker that is still set to 250 degrees.
After about 20 minutes or so, start to stir it all together.
It should be nice and melty and come together beautifully.
It will smoke for 1 to 1 1/2 hours total, and stir it a few more times throughout.
Top your Traeger Smoked Buffalo Chicken Dip with more cheese, blue cheese crumbles and green onions if you prefer.
And dig in with either tortilla chips or, my personal favorite, Fritos Scoops!
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Traeger Smoked Buffalo Chicken Dip
Traeger Smoked Buffalo Chicken Dip is my tried and true buffalo chicken dip that is smoked on the Traeger and has extra amazing flavor!
- 2 pounds boneless, skinless chicken breasts
- olive oil, kosher salt, pepper
- Optional: 1 Tbsp Frank's Red Hot Buffalo Ranch dry seasoning
- 12 oz buffalo wing sauce (I used Frank's)
- 8 oz cream cheese
- 8 oz ranch dressing
- 2 cups shredded cheddar cheese
- Fritos Scoops or tortilla chips for dipping
- Optional: shredded cheddar cheese, blue cheese crumbles and green onions to garnish
Brush the chicken on all sides with olive oil and sprinkle with kosher salt and pepper, and the Frank's dry seasoning if using.
Cook the chicken on the Traeger set to 250 degrees for 1 to 1 1/2 hours, flip halfway through cooking.
Note: Check to make sure the internal temp is 165 degrees.
Remove the chicken and dice into small pieces. Place the chicken in a foil pan or cast iron skillet with the buffalo wing sauce, cream cheese, ranch dressing, and shredded cheese.
Put back on the Traeger set at 250 degrees for 1 1/2 to 2 hours, stirring a few times as it smokes.
Serve with Fritos Scoops or tortilla chips for dipping, garnish with extra shredded cheese, blue cheese crumbles and/or green onions if desired.