This Smoked Buffalo Chicken Dip combines smoked chicken breast seasoned with a buffalo-style rub, creamy smoked cream cheese, plenty of shredded cheddar, and tangy buffalo sauce for a rich, smoky appetizer that’s perfect for parties or cozy nights at home.
Traeger Buffalo Chicken Dip
Buffalo Chicken Dip is a crowd-pleaser and one of my favorite appetizers to bring to gatherings. It works great for Super Bowl parties, potlucks, tailgates, or a relaxed movie night. The smoky flavor from the grill takes this classic dip to the next level while the cream cheese and bleu cheese mellow the heat from the buffalo sauce.
Adjust the heat by choosing a buffalo sauce you enjoy — mild, medium, or hot — and keep extra hot sauce on the side for spice lovers. The combination of smoked chicken, tangy buffalo sauce, and melty cheese creates a bold, balanced dip everyone will reach for.
Recipe Shopping List
Here’s everything you’ll need to make this smoked buffalo chicken dip. Exact amounts are listed in the recipe card below.
- Boneless, skinless chicken breasts — butterflied for faster, more even smoking (thighs may be substituted if you prefer).
- Salt and black pepper — to season the chicken and enhance flavor.
- Buffalo or bleu cheese buffalo seasoning — adds tang and a touch of heat; use your preferred buffalo rub if desired.
- Chicken broth — keeps the chicken moist as it finishes cooking.
- Cream cheese — softened and scored so it melts into the dip while smoking.
- Buffalo sauce — homemade or store-bought provides the signature tangy, spicy base.
- Sharp cheddar cheese — for a melty, flavorful finish.
- Chunky bleu cheese or ranch dressing — to serve alongside or used as a garnish to cool the heat.
How To Make This Recipe
Below is a concise overview of the method so you know what to expect. Full, step-by-step instructions with quantities are included in the recipe card further down.
- Prep the smoker: Set your pellet grill or smoker to a low temperature (about 200°F). Season the chicken and score the cream cheese, then apply buffalo seasoning.
- Smoke the chicken and cream cheese: Place both on the smoker and let them absorb smoke for about one hour.
- Finish cooking the chicken: Transfer the chicken to a grill-safe dish with chicken broth and additional buffalo sauce. Increase heat and continue cooking until the chicken is easily shreddable.
- Combine the dip: Shred the chicken, reserve some of the pan juices to fold back in, then mix in the smoked cream cheese, buffalo sauce, and most of the shredded cheddar.
- Final smoke: Return the assembled dip to the smoker at a moderate temperature until the cheese is melted and the dip is bubbly. For a browned top, finish at higher heat for a few minutes.
Recipe FAQ
Yes. If you don’t have a pellet grill, finish the chicken in the oven, slow cooker, Instant Pot, or on a griddle. Cook until the chicken shreds easily, then proceed with the dip assembly.
Tortilla chips and celery are classic choices: chips add a salty crunch and celery cools the heat. You can also serve toasted baguette cubes, crackers, pita bread, or a vegetable platter with ranch dressing for dipping.
Not exactly. Hot sauces are often just peppers and vinegar, while buffalo sauce typically combines hot sauce with melted butter (and sometimes vinegar) to create a smoother, slightly less intense sauce used for wings and dips. Use the sauce type specified by a recipe for best results.
Yes. This dip reheats well in an oven, microwave, or on a smoker. Make-ahead preparation makes it easy to transport to gatherings or reheat at home.
Store leftovers covered in the refrigerator for 3–4 days. Reheat gently to preserve creaminess.
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Homemade Buffalo Sauce Is Simple
Buffalo sauce is easy to make: simmer your preferred hot sauce with butter and a splash of vinegar until combined. This quick homemade blend lets you control heat and flavor to suit your taste, and it pairs perfectly with smoked chicken and melty cheese.
More incredible appetizers to love
- Traeger Smoked Italian Meatballs
- Smoked Beer Cheese Dip
- Chicken & Chanterelle Crostini
- Traeger Pig Shots
- Assorted Traeger appetizer favorites
Try these cocktail recipes and more for your next gathering.
Eat More Buffalo Sauce!
- Buffalo Chicken Mac and Cheese
- Buffalo Chicken Wings (air fryer or smoked)
- Grilled Buffalo Chicken Legs
- Grilled Buffalo Chicken Tenders
- Buffalo Chicken Flatbread
- Smoked Buffalo Shrimp
- Crispy Buffalo Chicken Wrap
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Smoked Buffalo Chicken Dip
This smoked buffalo chicken dip layers shredded, smoky chicken with smoked cream cheese, buffalo sauce, and plenty of cheese. A final stint in the smoker melts everything together and adds a bright wood-fired flavor.
Ingredients
- 2 large chicken breasts, butterflied
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons bleu cheese buffalo seasoning, divided
- ½ cup chicken broth
- 16 ounces cream cheese, softened
- 1 cup buffalo sauce (homemade or store-bought)
- 3 cups shredded sharp cheddar cheese, divided
- ½ cup chunky bleu cheese or ranch dressing (for serving)
Instructions
- Preheat your smoker to 200°F.
- Season the chicken breasts with salt, pepper, and 1 tablespoon of the buffalo seasoning. Place the softened cream cheese on parchment and cut cross-hatches about ½ inch deep, then sprinkle with the remaining tablespoon of seasoning. Put both the chicken and cream cheese on the smoker for 1 hour.
- Transfer the chicken to a grill-safe dish and add chicken broth and buffalo sauce. Cover tightly with foil. Remove the cream cheese from the smoker and set aside.
- Increase the smoker temperature to 300°F and return the covered chicken to finish cooking for about 30 minutes, or until it shreds easily.
- Remove the chicken and shred with two forks, reserving any pan juices and mixing them back into the shredded meat. Add the smoked cream cheese, the buffalo sauce, and 2 cups of shredded cheddar. Stir until combined, then top with the remaining cup of cheddar.
- Reduce heat to 220°F and place the assembled dip back on the smoker for 20–25 minutes, until the cheese is melted and bubbly. For a browned top, increase the heat to 350–400°F for the last 8–10 minutes.
- Serve warm with tortilla chips, celery, carrot sticks, pita, or toasted bread. Garnish with bleu cheese crumbles or a drizzle of ranch if desired.
Nutrition Information (estimate)
Yield: 12 servings | Serving size: 1
Calories per serving: 451 | Total fat: 37g | Saturated fat: 21g | Cholesterol: 123mg | Sodium: 687mg | Carbohydrates: 4g | Protein: 26g
Nutrition data provided here is an estimate.