Southwestern Smoked Buffalo Chicken Dip
A crowd favorite appetizer with a cream cheese base that's loaded with lots of cheese, hot sauce, and southwestern flare. You and your loved ones will adore this recipe!
Servings: 20 appetizer servings
Ingredients
- 1 whole large rotisserie chicken, deboned and shredded
- 1 block cream cheese, softened
- 1.5 cup buffalo wing sauce Moore's preferred
- 1 cup ranch dressing or blue cheese dressing
- 3 cups shredded cheese, divided in half cheddar, pepper jack, colby jack, etc.
- 5 ears corn, sliced off the cob about 2 cups
- 1 10 oz. can Rotel diced tomatoes drained well
- 2/3 cup pickled jalapenos drained and chopped
- serving: celery stalks, tortilla chips, crackers or baguettes
Instructions
- Start by prepping the few ingredients that you need to; debone chicken and slice the corn off the cob. Heat the smoker to 250 degrees. (**See Notes for oven instructions)
- Add all of the ingredients (just 1.5 cups of the cheese) in a 9x13 aluminum pan and place over indirect heat for one hour. After an hour, it should be smooth enough to easily combine. Mix it well until smooth and evenly combined.
- Top the buffalo chicken dip with remaining cheese and continue smoking for another 30-45 minutes, or until the cheese is fully melted. Enjoy with chips, crackers, or baguette.
Notes
** For oven preparation:
Step 1: Preheat oven to 400 degrees. Add the cream cheese, buffalo sauce and ranch/blue cheese into a large bowl and mix well until smooth. A few small chunks of cream cheese is ok, but try to break up any large pieces.
Step 2: Fold in chicken, 1.5 cups of cheese, tomatoes, jalapeños, and corn. Mix well until evenly incorporated. Place into a greased 9x13 baking dish and bake for 15 minutes. Top with remaining cheese and bake another 5-7 minutes or until the cheese is melted. Enjoy!