Oh man! This is always a show stopper of an appetizer and a guaranteed crowd pleaser. I mean, how can you really go wrong with smoked chicken, buffalo sauce, creamy cheese blends and a bite of red onion?
The key to this recipe that sets it apart from any of its counterparts is the smoked chicken.I used my tried and true method of smoking a chicken and shredded the breast meat. The shredded smoked chicken paired with the perfect blend of shredded sharp white cheddar, pepper jack and blue cheese brings makes this appetizer creamy and absolutely amazing!
Prep Time: 10-15 Minutes
Estimated Cook Time: 15 Minutes
Actual Cook Time: 15 Minutes
Total Time: 30 Minutes
Estimated Cooking Temperature: 350 degrees
Actual Cooking Temperature: 350 degrees
Cook Date: February 7, 2021
2 cups shredded smoked chicken (I typically use breast meat but any works)
1 cup Frank’s Buffalo Wing Sauce (Frank’s is my go to for buffalo sauce, it’s hard to beat and super convenient. You can substitute your favorite buffalo or wing sauce)
8 ounces shredded sharp white cheddar cheese
8 ounces shredded pepper jack cheese
8 ounces cream cheese (softened to room temperature)
2/3 cup sour cream
1 Tablespoon Vegetable Seasoning (you can substitute a ranch based seasoning if desired)
4 ounces blue cheese crumbles
1 tablespoon red onion, minced
1 tablespoon cilantro, coarsely chopped
Optional: Baguette (grilled bread for dipping) - Recipe here
Step 1: Preheat your oven, smoker or grill to 350° Fahrenheit.
Step 2: In a mixing bowl, combine the sharp white cheddar, pepper jack, cream cheese, sour cream and vegetable seasoning. Stir until everything is well combined. Spread on the bottom of the skillet.
Step 3: In a mixing bowl, combine the shredded smoked chicken and Frank’s Buffalo sauce. Mix well and then spread this on top of the cheese mixture in your skillet. Make sure it’s nice and even.
Step 4: Sprinkle the blue cheese crumbles over the top of the shredded smoked buffalo chicken.
Step 5: Place the skillet in your preheated oven, smoker, or grill and cook for 15 minutes until the edges are bubbling with gooey deliciousness and the blue cheese has melted.
Step 6: Remove from the oven/smoker grill and top with red onion and cilantro. It’s best serve this straight in the skillet as it will help continue to keep the dip warm but be careful as it will also stay hot to the touch for quite some time.
I recommend serving this with grilled bread, tortilla chips, Fritos Scoops, veggies such as celery or carrots, crackers or just spoon it right into your mouth. It’s that good!
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)