Smoked Buffalo Chicken Queso Dip is the ultimate upgrade to one of the most classic dips of all time.
It’s an easy appetizer to make and it has the capacity to serve a lot of people. This is by far one of my favorite things to make when I have people coming over for a BBQ or the big game. We have always loved making a buffalo chicken dip, but by making it a smoked queso dip brings it to a whole different cheese level.
Be sure to give this buffalo chicken dip recipe a try at your next party or game day!
Ingredients you will need
Cheese: Queso Blano Velveeta, cream cheese, cheddar cheese
Dip: red onion, ranch seasoning packet, garlic, 2% milk, buffalo wing sauce
Garnish: Ranch dressing, buffalo hot sauce, blue cheese crumbles and chives or green onions
Seasoning: SPG (salt, black pepper, garlic powder blend)
If you want to make the dish more mild, you can add 1/2 cup of sour cream.
How to make Smoked Buffalo Chicken Queso Dip
Preparing the chicken
For this recipe, I am smoking a whole chicken. It’s cost effective and you get both light and dark meat out of it. You can easily use which ever type of chicken you prefer for this. I would highly recommend choosing a cut of chicken that comes with the skin on it like chicken thighs, to help keep it juicy. If you’re really short on time, you can always purchase a rotisserie chicken from the store and use that as well.
Take your whole chicken and remove it from the packaging. Place the chicken on a cutting board with the spine facing up. With a sharp kitchen shears or knife, cut along the spine on both side and discard of it. Flip the chicken over so the chicken breast is facing up, then firmly press down and break the breast bone. Flip the chicken back over and cut in the middle of the breasts to cut the chicken in half.
Season the chicken on both sides with a SPG blend (salt, pepper and garlic powder). Try to get some of the seasoning under the skin so that it reaches the meat and not just the skin.
Smoking the chicken
Prepare your smoker for indirect heat and get it set to a temperature of 225 degrees f. I smoked with hickory wood chunks/ wood chips from Bear Mountain which will help give the chicken and cheese a bold smoky flavor.
Once you have a good clean smoke, please the chicken directly on the grill grate, indirectly off the heat with the legs facing the heat. Dark meat is more forgiving and will not dry out as easily at the breast meat will. Let the chicken smoke for 60-90 minutes checking the internal temperature every 15-20 minutes.
While the chicken is smoking, roast a head of garlic. Cut the top of the garlic off then place it in some foil with olive oil, salt and pepper. Place it in the oven for 30 minutes at 350°F.
At the same time the garlic is roasting, dice up a red onion. Place it in a pan over medium-low heat with 2 tbsp of butter. Let it cook for 15-20 minutes stirring every 5 minutes until they become caramelized.
Once the internal temperature reaches 165°F on the chicken, remove it from the smoker and increase the smoker temp to 325°F.
Smoking the Buffalo Chicken Queso Dip
Let the smoked chicken rest for 10 minutes, then shred the chicken from the bones. Combine the shredded chicken with all of the ingredients together in a cast iron skillet, baking dish or aluminum foil pan. Place the pan on the smoker for 30 minutes and stir it every 10 minutes to mix all of the ingredients.
Once the cheese is fully melted and runny, remove it from the smoker and serve it immediately. Drizzle the top with homemade ranch, buffalo sauce, blue cheese crumbles and chives.
Serve the Queso hot with tortilla chips, celery sticks, carrot sticks and enjoy! If you are serving this over a period of time, keep it warm in a slow cooker crock pot. If you happen to have leftovers, store them in an airtight container for up to 3 days.Print
- 2 cups of Chicken
- 1 block Queso Blano Velveeta
- 8 oz Cream cheese
- 8 oz Cheddar cheese
- 1 large red onion
- 1 Ranch seasoning packet
- 1 Head of garlic
- 2 cups of 2% milk
- 1 cup Buffalo sauce
- Tortilla Chips
- 1/4 cup ranch
- 1/4 cup buffalo sauce
- 2 tbsp blue cheese crumbles
- 1 tbsp chives
- Set your smoker to 225°F and toss in some cherry wood.
- Remove the spine from the whole chicken, break the breast bone and cut it in half.
- Season the chicken with salt, pepper and garlic powder blend.
- Smoke the chicken for 60-90 minutes.
- While the chicken is smoking, roast a head of garlic and caramelize the red onion.
- Once the internal temperature reaches 165°F, remove it from the smoker and increase the smoker temp to 325°F.
- Shred the chicken then combine all of the ingredients together in an aluminum foil pan.
- Place back on the smoker for 30 minutes and stir every 10 minutes.
- Top with ranch, buffalo sauce, blue cheese crumbles and chives.
- Serve with tortilla chips and enjoy!
- Prep Time: 10 minutes
- Cook Time: 120 minutes