Smoked Buffalo Chicken Dip
Ingredients
1 cup Frank’s Red Hot (or more depending on your taste!)
1 cup Ranch
10 strips Bacon (chopped)
16 ounces Cream Cheese
2 cups Cheddar Cheese (divided)
8 Chicken Thighs
Fritos or Tortilla Chips
Salt and Pepper (to taste)
Suggested Wood Chips: apple and hickory
Favorite Chicken Rub
Directions
Preheat smoker to 275°F.
Season chicken and place in smoker for 2 1/2 – 3 hours or until the internal temperature reaches 165°F.
Combine cream cheese, 1 1/2 cups cheddar cheese, ranch, and Frank’s Red Hot. Whisk until smooth.
Cook bacon and add into dip mixture.
Shred chicken in food processor and add into dip. Top with the remaining cheddar cheese. Drizzle Frank’s Red Hot on top.
Smoke at 275°F for 30-45 minutes.
