Drunken Buffalo Chicken Dip

Drunken Buffalo Chicken Dip

(2 reviews) Write a Review



  • 5lbs. chicken
  • 4 tbsp REC TEC Grills Ray's Front Row Master Blend
  • 16oz cream cheese, softened
  • 8oz buffalo wing sauce
  • 8oz Ranch dressing
  • 6oz beer
  • 4oz mozzarella cheese, shredded
  • 4oz blue cheese crumbles
  • 4oz cheddar cheese, shredded

1. Preheat REC TEC to 275°F.
2. Spatchcock the chicken and season liberally with Ray's Front Row Master Blend.
3.  Smoke until the internal temp. reaches 165°F (about 2.5 hours).
4. In a large mixing bowl combine the softened cream cheese, buffalo wing sauce, Ranch dressing, beer, and mozzarella cheese.
5. When the chicken is cool, pull the meat and add to the cheese mixture.
6. Spray a baking dish with non-stick spray, and add the buffalo chicken mixture.
7. Top the dip with the blue cheese crumbles and combine to cook for 40-45 minutes until hot and bubbly.

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2 Reviews

  • Best. Ever.

    Posted by Unknown on 21st Sep 2019

    My husband and I have been trying recipe after recipe for buffalo chicken dip, with the outcome being overwhelming amounts of saltiness. Turns out, this dip is amazing and not overly salty in any way. It's the only way I'll make it now. Even if it is a little bit of work.

  • Buffalo Chicken Dip!!!!

    Posted by William Shaft on 10th Oct 2018

    Love this dip!! I never knew how easy it was to make. With all the room that I have in my RT-700 it was so easy to have this going right next to all my wings and with the second shelf I had plenty of room to get everything done for my game day party.

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