Buffalo Chicken Dip


 
Terry - bbqking

Terry - bbqking

TVWBB Fan
We have this several times throughout the year. Always requested by the kids. Makes a good side/appetizer. Sometimes we double it. I prefer to leave it open in the grill to get Smokey….the rest of the family, doesn’t.062876B5-0E78-46F4-B80F-9CC96D0FB9E1.jpeg
 
Terry, would you mind posting your recipe over again like this? It makes it a lot easier to print out, plus it needs a title and directions. Thanks 😊

Mark's Smoked Queso Dip Recipe

2 lbs. Velveeta, cubed
2 lbs. breakfast sausage cooked and crumbled (I used hot)
1 package little Smokies
1 8 oz. bag Mexican cheese blend (I used a combination of Mexican Blend and Jalapeño Pepper Jack)
2 10 oz. cans diced tomatoes and green chilies (like Rotel brand)
1 cup pickeled Jalapeño slices
2 TBSP. minced garlic
2 TBSP. minced onion flakes
1/2 cup of beer (you can substitute milk)

Put it all in a disposable foil pan and smoke 45 minutes to a couple hours depending on your temp and desired smoke level.
Add beer or milk as it cooks to reach desired consistency.
Serve with chips and/or veggie slices or just eat with a spoon.

I also thought this dip would be great as a mac and cheese.
 
Here it is. I added the directions the way I would do it.

Buffalo Chicken Dip

Ingredients

2 10 ounce cans chunk chicken drained
2 8 ounce packages cream cheese softened
1 cup Ranch dressing
¾ cup pepper sauce (Frank’s Red Hot)
1-1/2 cups shredded cheddar cheese

Directions

Mix all together
Refrigerate overnight to meld flavors
 
BEAUTIFUL!!!! Thank you Allen and Terry, it printed out great and the recipe sounds delicious!!!!
 
Last edited:
Use real smoked/rotisserie/ grilled chicken ( instead of canned) to kick it up a notch.;)
 
Well, I thought about using cooked chicken, but not smoked. I don't mean to upset anyone here, but I am not a big fan of smoked anything.:eek:(did I say that?)
 
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