Smoked Buffalo Chicken Dip (Lighter, Smokier, and Still Full of Flavor)
Looking for a guilt-free appetizer that doesn’t skimp on flavor? This smoked buffalo chicken dip delivers everything you love about buffalo wings — smoky heat, creamy texture, and a little tang — in a healthier form that’s perfect for your next get-together.
Ingredients
- 3 cups Chicken Breast
- 4 oz Fat Free Cream Cheese
- 1/2 cup Greek Yogurt
- 2 tbsp Ranch Dressing
- 2 tbsp SPG (Salt, Pepper, Garlic Powder mix) (or your own favorite chicken seasoning)
- 2 tbsp Ranch Powder (or substitute with more ranch dressing)
- 3/4 cup Franks Red Hot
- 1/4 cup Reduced-Fat Blue Cheese
- 3/4 cup Cheddar Cheese
- 1 tbsp Brown Sugar (optional)
Optional Toppings
- Blue Cheese Crumbles
- Green Onions (chopped)
Instructions
- Trim chicken breast and coat with Frank’s Red Hot as binder.3 cups Chicken Breast, 3/4 cup Franks Red Hot
- Season both sides with SPG and ranch powder.2 tbsp SPG (Salt, Pepper, Garlic Powder mix), 2 tbsp Ranch Powder
- Preheat smoker or grill to 250°F using maple, hickory, or fruit wood.
- Smoke chicken over indirect heat until internal temp reaches 156°F (about 1.5 hours), flipping at 45 minutes.
- Remove chicken and chop into small pieces.
- Add chopped chicken to an aluminum pan.
- Add all remaining ingredients except 1/4 cup cheddar cheese.4 oz Fat Free Cream Cheese, 1/2 cup Greek Yogurt, 2 tbsp Ranch Dressing, 1/4 cup Reduced-Fat Blue Cheese, 1 tbsp Brown Sugar
- Return the pan to the smoker and cook for 30 minutes to soften cream cheese.
- Stir mixture together thoroughly in pan.
- Top with reserved cheddar cheese at 50-minute mark.3/4 cup Cheddar Cheese
- Cook for another 10 minutes, then remove from smoker.
- Top with optional blue cheese crumbles or chopped green onions before serving.Blue Cheese Crumbles, Green Onions
- Serve and enjoy!