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Smoked Buffalo Chicken Dip
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Ingredients:
| 1 Rotisserie Chicken, deboned and shredded |
| 12 oz Frank's Red Hot Buffalo Wing Sauce |
| 8 oz Cream Cheese, cut into cubes |
| 8 oz Ranch Dressing |
| 3 Cups Shredded Cheddar Cheese, divided |
| Green Onion, sliced, for topping |
| Tortilla Chips or Sliced Baguette, for serving |
| 9x13 Aluminum Foil Pan, for smoking |
| Hickory Woodchips, for smoker (or any other flavor you prefer) |
Directions:
- Preheat smoker to 250 degrees F with hickory woodchips.
- Layer the ingredients in a 9x13 aluminum foil pan; chicken on the bottom, then the buffalo sauce, then the ranch, then the cubed cream cheese, and top with 2 cups of shredded cheese.
- Place in the smoker and smoke for 1 ½ - 2 hours, stirring occasionally. Add additional woodchips as needed.
- Top with the remaining cup of shredded cheese and place in the smoker until melted.
- Top with chopped green onion and serve immediately with tortilla chips or sliced baguette.
- Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
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