Smoked Buffalo Chicken Dip
Another great dish for game day! Don't wait to find out who the MVP is - BE THE MVP.
Ingredients
- 1 Whole Smoked Chicken (ish) shredded
- 8 oz Cream Cheese softened
- 1 Cup Hot Sauce (Wing sauce)
- 16 oz Shredded cheese (Hot)
- 1/2 Cup Sour Cream
- 1 Packet Ranch Seasoning
- 6 Strips Bacon Crumbled
- 2 oz Bleu Cheese Crumbles
Topper
- 1 Tbsp Red Onion Minced
- 1 Tbsp Cilantro Rough Chopped
- 1 Jalapeno Sliced
Brine
- 1 Gal Water
- 1 Cup Brown Sugar
- 1/2 Cup Hot Sauce
- 1/2 Cup Sea Salt
Instructions
Bird
- Dissolve the brown sugar, salt in a gallon of water and mix in the hot sauce. Throw the bird in and let it brine overnight.
- Heat the RecTeq to 250F. Spatchcock the bird and throw your favorite bird rub on there.
- Throw 6 strips of bacon on a frog mat and add it to your RecTeq while the bird cooks.
- Cook for 2.5-3hr.. until your bird reaches an internal temp breast 160/thigh 170F. The bacon will finish far quicker, so keep an eye on the bacon.
Dip
- Up the RecTeq to 350. Shred the bird when cooled (I ate the wings separately.. I was hungry and deserved it). Crumble or slice/dice the bacon.
- I mixed everything in the dutch oven, but if you're fancier than me - use a stand mixer and combine cream cheese, sour cream, ranch seasoning, and hot sauce.
- Fold in the cheese and shredded chicken. Transfer to an ovenproof dish (if you had it separately) and top with blue cheese (?) and crumbled bacon.
- Throw the dutch oven directly on the grates and cook until it's starting to bubble and the top is starting to grab color. For me, it was closer to 30min.. I'd check every 5 minutes after the 15 minute mark.
- Give it a mix and top it with your favorites! For me, onion, cilantro, and jalapeno.
- Enjoy!