Smoked Buffalo Chicken Dip with Yonedas Buttery All Purpose Seasoning

Creamy, smoky, and packed with bold flavour! Perfect for game day, parties, or anytime you need a next-level dip. We served this dip at our last football party for Super Bowl and it was a smash hit! Big chunks of chicken with a tangy buffalo sauce that was oh so creamy, you cant go wrong!

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Course Appetizer

Cuisine Chicken

Servings 6 people

Ingredients

1 1/2 lb Chicken Thighs boneless, skinless
2 tbsp Yonedas Buttery All Purpose
1 tbsp Yonedas Southwest Steak
8 oz Cream Cheese Softened
1/2 cup Greek Yogurt
1/2 cup Buffalo Hot Sauce (Frank's red Hot Recommended)
3/4 cup Monterey Jack Cheese Shredded
2 tbsp Green Onion or Parsley Chopped

Instructions

Smoke the Chicken
Preheat your smoker to 270°F using hickory, cherry, or applewood for a mild smoky flavour.
Rub chicken thighs with Yonedas Buttery All Purpose Seasoning.
Place chicken directly on the smoker grates and smoke for 90minutes, or until the internal temp reaches 165°F.
Remove chicken, let it rest for 5 minutes, then shred finely with two forks or chop into small pieces.
Prepare the Dip
In a large bowl, mix together cream cheese, greek yogurt, buffalo sauce and Yonedas Southwest Steak Seasoning until smooth.
Fold in the shredded smoked chicken and 1/2 cup of the shredded cheese.
Smoke the Dip
Transfer the dip mixture to a cast iron skillet or foil pan. Top with remaining shredded cheese.
Place back in the smoker at 275°F and smoke for 30–40minutes, until bubbly and golden.
Serve & Enjoy
Remove from the smoker, sprinkle with chopped green onions or parsley, and serve hot with tortilla chips, celery sticks, or crackers.
Add crispy bacon or extra shredded smoked chicken on top for even more smoky goodness!

Notes

Smoked Buffalo Chicken Dip FAQ

Can I use chicken breasts instead of chicken thighs?

Yes, but chicken thighs stay juicier and absorb smoke better. If using chicken breasts, be careful not to overcook them—pull them at 160°F, as they’ll continue to rise in temp after resting.

Can I make this dip in advance?

Yes! You can assemble the dip a day in advance and store it in the fridge. When ready to serve, smoke or bake it until bubbly.

What’s the best wood for smoking buffalo chicken dip?

Mild woods like applewood, cherry, or pecan work best. Avoid heavy woods like mesquite, which can overpower the buffalo sauce flavour.

How can I make this dip spicier?

Add extra buffalo sauce (up to ¾ cup for more heat).

Mix in diced jalapeños or serrano peppers.

Substitute Yonedas Buttery All Purpose Seasoning for Yonedas Garlic Jalapeno All Purpose Seasoning.

Use a spicy cheese like habanero jack.

Can I make this dip without a smoker?

Yes! You can bake it at 375°F for 25–30 minutes until hot and bubbly. To add a smoky flavour without a smoker, mix in a teaspoon of smoked paprika or use smoked cheddar cheese.

Can I use rotisserie chicken instead of smoking my own?

Absolutely! While smoked chicken adds depth, shredded rotisserie chicken is a great shortcut. Just season it with Yonedas Buttery All Purpose Seasoning for extra flavour.

How do I keep the dip warm for a party?

Keep it in a slow cooker on low and stir occasionally.

Use a warming tray or place the cast iron skillet back on the smoker/grill at low heat.

Can I make this dip gluten-free?

Yes! The dip itself is naturally gluten-free. Just make sure your buffalo sauce is gluten-free, and serve with gluten-free tortilla chips or veggies instead of crackers.

How long will leftovers last?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, oven, or smoker until warmed through.

What are the best dippers for Buffalo Chicken Dip?

Tortilla chips (classic choice)

Celery sticks (cool & crunchy)

Carrot sticks

Pita chips or naan bread

Crackers (Ritz, Triscuits, or gluten-free options)

Keyword Appy, Easy, Fun

Smoked Buffalo Chicken Dip with Yonedas Buttery All Purpose Seasoning