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!
you can tell from the picture that we dived into the dip before we took our final picture… it’s just that good!
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