This Buffalo Chicken Dip is sure to bring big hype to a big game.
Pitmaster Shannon Shell ‘Q-ed up his biggest game day snack yet. It’s easy to make and it’s enough to feed the whole crew or makes an awesome leftover for two. Whoever your game tailgate consists of, we’re sure this dip will fuel the cheers to a smokin’ good time.
What You’ll Need:
- 2 cups Pulled Chicken
- 8 oz. cream cheese, softened
- 1/4 cup ranch
- 1/2 cup sour cream
- 1/2 cup Frank’s Red Hot
- 1 cup shredded cheddar cheese
- 1/4 cup celery, diced
Directions
- Mix the Pulled Chicken, cream cheese, ranch, sour cream, Frank’s Red Hot & shredded cheddar cheese until well combined.
- Place in a cast-iron skillet, uncovered.
- Cook for 30 minutes in the smoker at 250 degrees.
- Stir thoroughly and smoke for an additional 30 minutes.
- Serve on a platter with the dip in the skillet, or transfer the dip to a bowl.
Pro-Tip:
If you don’t have a smoker at home, this dip can also be cooked in the oven, covered, for 40 minutes at 350 degrees.
