The recipe starts by smoking your chicken prior to doing anything else. Cover the chicken in a light layer of olive oil, then cover it in a healthy coating of Grilla Grills What Da Cluck Rub. Next, put it on your grill at 225 degrees until it reaches an internal temperature of at least 165. Time will vary depending on the size of your chicken.
Now that your chicken is finished, combine all of the ingredients from the dip portion of the ingredients list into a large bowl with your chicken. Spoon the concoction into a large, grill-safe container and smoke at 350, covered, for thirty minutes.
Once your dip has formed a light crust from the cheese, you are ready to chow down!
Follow these tips to prevent your smoked buffalo dip from becoming runny:
Smoked buffalo dip is always a party favorite. Why? It combines all the best attributes of a good appetizer — gooey, creamy, spicy, substantial and warm — in one cohesive dish.
While many dishes pair well with this heavenly dip, we want to talk about some creative ways to serve it. Here it goes:
Reheat leftover smoked buffalo dip any time you’d like by following these tips:
To freeze smoked buffalo dip, pour the dip into a bowl and seal it tightly with a lid. You can store it in the freezer for one to three months. When you’re ready to dig in, follow these steps:
Ready to take your barbecuing skills to new heights? Grilla Grills can help you serve up the next level of smoked buffalo chicken dip to friends and family.
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