Meat Church Smoked Buffalo Chicken Dip

• portions: 6-8
• temps actif: 15
• temps total: 20

Ingrédients

2 cups shredded cooked chicken (smoked with Meat Church seasoning or use a rotisserie chicken)

8 oz cream cheese, softened

½ cup Buffalo wing sauce

½ cup ranch dressing

½ cup blue cheese (optional, or substitute with your favorite shredded cheese)

Handful of chopped cilantro or green onions (optional)

Instructions

Preheat the smoker to 350°F. (Use any wood or pellet type; hickory adds strong flavor.)

Prepare the chicken:

If using a whole smoked chicken, season it with Meat Church’s The Gospel and smoke at 425°F for ~1 hour. Once done, let stand and shred.

If using a rotisserie chicken, simply shred 2 cups of meat.

Mix the dip: In a large mixing bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, and ranch dressing. Stir until well mixed.

Transfer to a pan: Use a shallow disposable steam pan or a smoker-safe baking dish for maximum smoke exposure.

Smoke the dip: Place the pan in the smoker and smoke for 20 minutes.

Add toppings: Sprinkle the optional cheese on top and let it melt. Garnish with cilantro or green onions before serving.

Serve warm with tortilla chips or thick-cut chips.

Notes

If making fresh smoked chicken, factor in an extra hour for cooking.

A shallow pan helps absorb more smoke flavor.

Serve with sturdy chips since this dip is thick and hearty.