Almost everyone has tried or cooked a Buffalo Chicken Dip… and I have to say it’s one of my favorites. It’s perfect for football parties (especially the Super Bowl) .
But the one thing I’ve always hated is the canned, processed bad-texture can chicken people use in this dip. If you really want to make this dip as good as it can be, smoked a whole chicken Buffalo-Style and use that. It makes the world of difference in the taste and the texture.
So here is my recipe for the best Buffalo Chicken Dip.
- 1 pulled Buffalo Style Whole Chicken
- 2 8oz Cream Cheese blocks room temp
- 1 cup Blue Cheese Dressing
- ¾-1 cup Moore’s Buffalo Wing Sauce (depending on how hot you want it)
- 2 cups Shredded Mozzarella Cheese
Combine the softened cream cheese, Blue Cheese Dressing and Moore’s Buffalo Wing Sauce in a large mixing bowl until smooth. This works best if your cream cheese is room temperature first. And I like to use Moore’s wing sauce because it’s got a better flavor to me.
Add 1 cup Mozzarella cheese and mix in the pulled chicken.
Then place the mixture in a cast iron skillet or casserole dish and top with the remainder mozzarella cheese. Place the skillet on the smoker or in a 350 degree oven for 30-40 minutes until the cheese is bubbly and melted on top. Serve with corn chips scoops. This is my personal favorite hot dip!
Malcom Reed
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