Ingredients
- 1/2 pound shredded chicken (about 2 cups)
- 8 slices cooked and chopped bacon
- 8 ounces cream cheese, sliced into cubes
- 1 (7 ounce) can diced green chiles
- 1 cup diced onion
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup Primal Kitchen Buffalo Mayo
- 1/2 cup buffalo sauce
- 1/4 cup ranch
- 2 tablespoons minced garlic
Instructions
- Preheat your smoker to 300 degrees F.
- Combine all of the ingredients into a large cast iron pan or 9×13-inch aluminum pan. Stir well so they’re incorporated and place onto the smoker
- Smoke the buffalo chicken dip uncovered for 30 to 35 minutes, stirring halfway through to mix the cream cheese into the dip
- 5 to 10 minutes prior to removing it from the smoker, sprinkle additional cheese, green onions or parsley over the top of the dip if desired. Once the cheese on top is hot and melted, remove the buffalo chicken dip from the smoker and serve immediately
Notes
- Bacon and green chiles are optional, but highly recommended
Find it online: https://www.wholekitchensink.com/smoked-buffalo-chicken-dip/