This Smoked Buffalo Chicken Dip features smoked chicken breast seasoned with a buffalo rub, shredded, and then smoked again with buffalo sauce, smoked cream cheese, loads of shredded cheese.
Traeger Buffalo Chicken Dip
Buffalo Chicken Dip is one of my all-time favorite dips to make and serve at any get-together. Whether it is a Super Bowl party, potluck, or just a movie night at home with the family, you don’t even need a good reason to make and serve (and eat) this delicious appetizer!
Control the amount of spice by choosing a buffalo sauce that uses hot sauce you can handle. The cream cheese and bleu cheese help tame the heat too. For the spice-lovers around you, have some extra-spicy hot sauce on hand so they can crank it up if they need to!
Buffalo Chicken Dip shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken breasts
- Bleu Cheese Buffalo Seasoning
- Chicken broth
- Cream cheese
- Buffalo sauce
- Sharp cheddar cheese
- Chunky bleu cheese or ranch dressing
Check out all of my Traeger Recipes!
Smoked Buffalo Chicken Dip FAQ
Can this be made inside instead of outside?
If you don’t have a pellet grill, you can cook the chicken in the oven, crock pot, Instant Pot, or Blackstone Griddle. Just cook until the chicken is shreddable, and adjust accordingly.
What can I serve with this dip?
I love to serve this dip with tortilla chips and celery. The saltiness of the chip compliments the spice of the dip, and the celery cools the heat.
You could also use a toasted baguette or French bread cut into cubes or crackers. Have a veggie tray available with some ranch dressing which is a great accompaniment to hot and spicy buffalo dip. Plus veggies add color to your table and a healthy option for yourselves or your guests.
Pita bread is also wonderful to serve with Buffalo Chicken Dip!
Can you make this in advance?
YES! It is one of my favorite smoker appetizers to take along with me places because you can easily reheat it in an oven or even a microwave, in a pinch, and it’ll still taste amazing!
What’s the best way to store the leftovers?
Covered, in the fridge, for 3-4 days max is what I suggest!
How should you reheat this dip?
The best way to reheat the dip would be back on the Traeger, but an oven or even a microwave or air fryer would be almost as great!
Is there a difference between hot sauce and wing sauce?
Hot sauce, such as Tabasco, is made basically of hot peppers and vinegar with salt and mayyyybe a few other various seasonings.
Wing sauce is used to toss your chicken wings in right after cooking. (Check out my FAVORITE wing sauce recipe here!)
Buffalo sauce is basically hot sauce mixed with melted butter and vinegar. It is not as intense as “hot sauce”, but still spicy! So, when recipes call for hot sauce, USE hot sauce. If a recipe calls for Buffalo sauce, use Buffalo sauce!
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Can you make your own Buffalo Sauce?
Yup! You just put my favorite hot sauce in a pan with some butter and vinegar, simmer, and VOILA! Buffalo Sauce!
My favorite Buffalo Sauce recipe is a tie between my homemade Cholula Buffalo Sauce and the Old Bay Buffalo Sauce. I also have a fabulous Bloody Mary Buffalo Sauce as well. It isn’t just for drinks, it is made with Bloody Mary mix and the hot sauce!
More incredible appetizers to love
- Traeger Smoked Italian Meatballs
- Smoked Beer Cheese Dip
- Chicken & Chanterelle Crostini
- Traeger Pig Shots
- Get my FAVORITE Traeger Appetizers here!
Get more awesome Appetizer Recipes!
Cocktails with your dip!
If you’re not in the mood for a cocktail, just serve some good beer in a frosty mug.
Not into alcohol? How about high-quality root beer, or root beer floats?
More Cocktail Recipes here!
More recipes using Buffalo Sauce here!
- Buffalo Chicken Mac and Cheese
- Buffalo Chicken Wings
- Grilled Buffalo Chicken Legs
- Grilled Buffalo Chicken Tenders
- Buffalo Chicken Flatbread
- Smoked Buffalo Shrimp
- Crispy Buffalo Chicken Wrap
- 2 large chicken breasts, butterflied
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Bleu Cheese Buffalo Seasoning, divided
- 1/2 cup chicken broth
- 16 ounces cream cheese, softened
- 1 cup buffalo sauce, homemade or premade
- 3 cups shredded sharp cheddar cheese, divided
- 1/2 cup chunky bleu cheese or ranch dressing
- Preheat your smoker to 200°.
- Season the chicken breasts liberally with the salt, pepper, and 1 tablespoon of the buffalo seasoning. Take your cream cheese, place it on parchment paper, and cut cross-hatches in them about 1/2 inch deep. Sprinkle with the other tablespoon of buffalo seasoning. Place both on the smoker and let smoke for 1 hour.
- Put the chicken breasts in a grill-safe dish, and pour in the chicken broth and hot sauce, and cover tightly with tin foil. Remove the cream cheese from the smoker and set aside.
- Turn the Traeger up to 300° and let the chicken cook for another 30 minutes.
- Remove the chicken from the Traeger, and shred with two forks. Reserve the liquid in the bottom and mix it in with your shredded chicken. Toss in the cream cheese, buffalo sauce, and 2 cups of the shredded cheese. Mix to combine. Top with the remaining shredded cheese.
- Turn the Traeger down to 220° and place the baking dish back on for 20-25 minutes, or until the cheese is fully melted and bubbly. If you like a little browned cheese on top, crank it up to 350-400° during the last 10 minutes or so.
- Serve with something to scoop it with, such as celery sticks, carrot sticks, pita bread, crackers, etc. Garnish with bleu cheese or ranch dressing.
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Amount Per Serving: Calories: 451Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 123mgSodium: 687mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 26g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.