Wood Fired Smoked Buffalo Chicken Dip
This elevated game-day staple infuses the classic tangy heat of Buffalo dip with the savory, earthy depth of hickory smoke. Cooked low and slow in a cast iron skillet, the blend of rotisserie chicken, creamy cheeses, and Frank's RedHot sauce achieves a rich complexity and velvety texture that a standard oven cannot replicate.
- Time: 80 min
- Servings: 8
Source: therecipesmom
Ingredients
- Rotisserie chicken, skin removed and shredded
- Cream cheese, full-fat brick style, softened to room temperature
- Frank's RedHot Original sauce
- Ranch dressing
- Sharp Cheddar cheese, freshly shredded
- Mozzarella cheese, freshly shredded
- Garlic powder
- Green onions, chopped
- Celery sticks, carrot coins, and tortilla chips