If you’re craving a rich, smoky, and cheesy dip with a twist, this buffalo cheese dip will become your new go-to. It’s perfect for gatherings or just a cozy snack at home, blending creamy, spicy, and savory flavors in every bite.
Start by preheating your smoker to 225°F (107°C). A low and slow heat is essential for infusing that subtle smoky flavor into your dip without overpowering the creamy base. While the smoker heats, prepare the ingredients for mixing.
In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, shredded mozzarella, Buffalo Wing Dust, Competition BBQ sauce, and a few dashes of your favorite hot sauce. Mix everything together until the ingredients form a thick, cheesy dough-like ball. The cream cheese should be fully incorporated, ensuring a smooth and cohesive mixture that’s ready for the smoker.
Once your smoker is ready, transfer the cheese mixture into a cast iron skillet, spreading it evenly to create a level surface. Then place the skillet on the top rack of your smoker or as far from the heat source as possible to avoid burning.
Let the dip smoke gently for about 45-60 minutes, or until the top becomes slightly crusty and golden. The goal is to get just enough of that smoky flavor infused in the dip. When the dip looks gooey with a crisp surface, it’s ready to come off the heat. Handle with care, as the skillet will be extremely hot!
Garnish the finished dip with freshly chopped chives for a pop of color and a subtle oniony freshness. Serve the dip immediately while it’s still warm and gooey, accompanied by crunchy chips, fresh celery sticks, or sweet carrot slices. The variety of dippers makes it versatile for any palate.
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