Smoked Buffalo Chicken Dip
Prep Time
30 minutesCook Time
30 minutesTotal Time
1 hour
Ingredients
- 3 boneless, skinless chicken breasts
- 1 tbsp oil I¼ cup Weber® Kick 'n Chicken® Seasoning, divided
- 8 oz cream cheese, softened and cubed
- 8 oz block Pepper Jack cheese, shredded
- 8 oz block Colby Jack cheese, shredded
- ½ cup blue cheese crumbles
- ¾ cup hot sauce
- ½ cup ranch dressing
- 3 green onions, sliced thin
A creamy, smoky, and spicy dip featuring shredded chicken, a blend of cheeses, hot sauce, and Weber® Kick 'n Chicken® Seasoning, finished with green onions and served with pretzel bites. Perfect for any gathering!
Directions
- Prepare grill: Preheat grill to medium heat, 350°F–400°F.
- Season and cook chicken: Rub the chicken breasts with oil, and 2 tbsp Weber® Kick 'n Chicken® Seasoning. Grill chicken until fully cooked (165°F internal temperature). Allow to cool slightly, then shred into bite-sized pieces.
- Combine ingredients: In a large mixing bowl, combine cream cheese, shredded Pepper Jack and Colby Jack cheeses (reserving ½ cup of each for topping), and blue cheese crumbles. Mix until evenly combined.
- Add the shredded chicken, remaining Weber® Kick 'n Chicken® Seasoning, hot sauce, and ranch dressing. Stir until fully incorporated.
- Assemble dip: Transfer the mixture to a cast iron skillet and spread evenly. Top with the reserved shredded cheeses and an extra pinch of Weber® Kick 'n Chicken® Seasoning.
- Smoke the dip: Place the cast iron skillet on the preheated grill over indirect heat. Close the lid and cook for 20–30 minutes, or until the dip is hot and bubbly with a golden, melted cheese topping.
- Serve: Remove the skillet from the grill and garnish with sliced green onions. Serve immediately with pretzel bites, chips, or fresh veggies. Enjoy!
Tips & Tricks
- For added smokiness, toss a handful of soaked wood chips onto the grill before smoking the dip.
