Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe

It’s not game day without Buffalo Chicken Dip! Chicken, cheese, and buffalo dip, drenched with smoked Traeger flavor. Serve with chips and you’ll give all the fans something to cheer about during the big game.

2 hrs.
30 mins.
1.5 hrs.

So, friends, it’s time to pat your chicken dry, throw the bird into your Drip EZ prep tub, and season with Meat Church’s The Holy Gospel and Holy Voodoo. Layer on your seasonings starting with the sweeter heat, The Holy Gospel, and topping off with the Holy Voodoo heat on both sides. For added flavor, gently pull the skin off of the chicken and add in some more of the seasoning mixture with your hands under the skin of the bird. If you haven’t tried adding some seasoning directly to the meat under the skin, it's time to give it a go. If you’ve lost that pretty look of a well-seasoned bird in the process, feel free to sprinkle on some more seasoning. It’s finally time to head outside and fire up your Masterbuilt Charcoal Smoker to about 350°. Put your chicken in the center of the grill and cook to 165°. Pull your bird off the grill, let it cool for a bit, and shred shred shred.

Mix together 2 heaping cups of your shredded chicken, 1 block of cream cheese, buffalo sauce, ranch, and a full 16 oz. bag of shredded cheese. Mix it all together and throw it back on the grill at 350° for about 1 hour, checking it periodically and mixing as needed. You will know it’s done when 1) everything is hot inside, 2) cheese is completely melted, and 3) cheese on the outside is brown and crispy. Top off your dip by sprinkling on feta cheese and some chopped green onions for that extra bit of flavor. Dip your chip and enjoy that hint of charcoal in your smoky buffalo chicken dip.




  1. Start by patting dry both sides of the chicken with paper towels. 
  2. Once dry, pop up the sides of the Drip EZ prep tub and start seasoning your bird with Meat Church’s The Holy Gospel first, followed up by Holy Voodoo
  3. Once the entire chicken is seasoned, separate the skin from the breast and add some seasoning under that skin.  
  4. Throw the seasoned chicken on the grill at 350° F until the internal temperature is 160° F. Let the chicken cool down before shredding. 
  5. Shred the chicken and add 2 cups to your pan. Next, add 1 block of cream cheese, 2 cups of shredded cheese, 1/2 cup buffalo and 1/2 cup ranch. Mix until the ingredients are combined. 
  6. Place back on the grill for 1 hour, mixing periodically. The dip is done when everything is melted together and the cheese is crisping up on the sides. 
  7. Add some feta and green onions to the top and grab your favorite chips to dip and enjoy!