Today’s recipe, Easy Buffalo Chicken Dip with Stuffed Crust, is the perfect appetizer for your upcoming Super Bowl Party! This cheesy dip – with hot buffalo sauce, shredded chicken, jalapenos, and red onions – gets nested into a killer pizza dough crust stuffed with more cheese.
This great recipe – perfect for football season eats or casual family gatherings – comes together quickly in the Oklahoma Joe’s Judge Charcoal Grill. If you follow me, you already know this is one of my all-time favorite smokers. When it comes to smoking and grilling outdoors, I can always rely on this workhorse to deliver perfect results.
This post is sponsored by Oklahoma Joe’s.
Table of Contents
- Why You’ll Love the Easy Buffalo Chicken Dip Recipe
- Simple Buffalo Dip Recipe Ingredients
- This sauce is FYR!
- Easy Homemade Ranch Seasoning
- More Buffalo Chicken
- How to Make This Delicious Dip Recipe
- The Oklahoma Joe’s Judge Charcoal Grill
- The Stuffed Pizza Dough Bowl
- Building the easy Buffalo Chicken Dip
- Finishing the Dip
- What to Serve with Buffalo Chicken Dip
- Leftovers & Reheating
- FAQs
- Flavor X Fire & FOOD X Fire
- Easy Buffalo Chicken Stuffed Crust Dip Recipe
Why You’ll Love the Easy Buffalo Chicken Dip Recipe
This Easy Buffalo Chicken Dip is party food at its finest. For game day or game night, the spicy cheesy goodness snug in a puffy cheesy pizza crust is a great way to kick off any party.
First, before we dive into this easy dip recipe, here’s a quick round-up of the simple ingredients.
Simple Buffalo Dip Recipe Ingredients
For the Dough:
- Pizza Dough Crust – Grocery store pizza dough works best in this recipe because homemade dough usually turns out too thick.
- Cheese Center – Chunks of cheddar cheese are stuffed into the pizza dough squares.
- Buttery Egg Wash – Melted Butter, fresh egg, and water are what help create a glossy, golden, and perfect pizza crust for the edible bowl.
- Seasoning – Half of the ranch seasoning gets sprinkled over the pizza dough after it’s brushed with the egg wash.
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For the Creamy Buffalo Chicken Dip:
- Buffalo Hot Wing Sauce – While there are a lot of great options out there for the red hot buffalo sauce, always go with your favorite.
- Buffalo Chicken – Leftover rotisserie chicken works great for shredded chicken. However, I don’t recommend canned chicken. Nonetheless, if it’s all you have go for it!
- Creamy cheese – Shredded jack and regular or sharp cheddar cheese, blue cheese crumbles, and then a block of cream cheese create a cheesy backdrop for the dip.
- Veggies – Diced red onions and sliced jalapenos add to the flavor, texture, and spice.
- Seasoning – The other half of the ranch seasoning adds that signature flavor we all love with our buffalo wing sauce.
- Garnish – Chopped green chives provide the final touch of freshness.
This is how the best buffalo chicken dip recipe in a bowl made of cheesy pizza dough comes together.
Easy Homemade Ranch Seasoning
To make homemade ranch seasoning, combine 1/2 cup dried buttermilk powder, 2 tablespoons dried parsley, 2 teaspoons each of dried dill weed, garlic powder, onion powder, dried onion flakes, dried chives, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix the ingredients thoroughly and transfer them to seasoning containers. Store in a cool, dry place.
More Buffalo Chicken
How to Make This Delicious Dip Recipe
The Oklahoma Joe’s Judge Charcoal Grill
First things first, let’s get that Oklahoma Joe’s Judge Charcoal Grill heated to a toasty 400 degrees F for some indirect cooking. Next, bring that coal basket up to the highest setting so that the heat hits the top of the skillet and melts and caramelizes the cheese.
The Stuffed Pizza Dough Bowl
Now, grab your pizza dough and divide it into 3” x 3” square segments. Now for the cheesy goodness, add a cube of soft cheddar to each dough piece. Roll into little balls. You’ll need about 18-20 to make the dip’s pizza bowl.
Next up, grease a cast iron skillet and line the outer edge with the dough balls, making a tight circle.
Building the easy Buffalo Chicken Dip
In the center of the pizza dough circle, pour in the buffalo sauce and then add a whole block of cream cheese in the center.
Place the skillet into the smoker on the grill grates and let it heat up for 15 minutes. Rotate the skillet every 5 minutes for even cooking. Once the time is up, next, pull the skillet out and then give that buffalo sauce and cream cheese a good stir.
Now, toss in the chicken, half the cheese, half the blue cheese, half the ranch seasoning, and then half of the red onions. Mix it all up to create a hot and tasty flavor explosion!
Top it off with the remaining cheese, blue cheese, diced red onions, and then all those tasty sliced jalapeno peppers.
Finishing the Dip
Now, brush the water, egg, and melted butter mixture over the dough and then sprinkle on the rest of the ranch seasoning.
The dip goes back into the smoker for another 15 minutes, and you’ll be rotating it again every 5 minutes. When the dough is golden and cooked through, pull that skillet from the heat and give it a breather for 5-10 minutes.
Then, go ahead and garnish with some chopped chives, and you’re ready to dive into flavor town!
Enjoy, my friends, and get ready for all the rave reviews after serving up this new recipe!
What to Serve with Buffalo Chicken Dip
In terms of accompaniments for this crowd-pleasing party favorite, aside from the inherent cheesy bread component, consider adding carrot sticks, baguette slices, or tortilla chips to the mix.
Alternatively, for a complementary duo, you could also present the dip alongside buffalo chicken wings, accompanied by some sliced celery for a refreshing crunch.
For more of our favorite appetizers, check out Jalapeno Popper Egg Rolls, Beef Empanadas and Bacon Wrapped Salmon Bites.
Leftovers & Reheating
Although chances are slim that you’ll have any leftovers of this tasty dip, if it does happen, place it in an airtight container in the fridge for 3-5 days. Reheat on a medium-high heat grill inside some aluminum foil for about 10-15 minutes.
FAQs
Yes! You can still make the Buffalo Chicken Stuffed Crust Dip in the oven. Set your oven to 400° degrees F, and follow the same recipe steps, while still using an oven-safe cast iron skillet.
Certainly! While the recipe suggests cheddar, feel free to get creative with your cheese choices. Pepper Jack or mozzarella would be equally amazing.
While buffalo sauce and chicken are the perfect combo, I’ll never stop you from more adventurous choices. Maybe some shredded pork or some shredded turkey?
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Easy Buffalo Chicken Stuffed Crust Dip
Ingredients
Dough:
- 16 oz Pizza Dough
- 2 cups Cubed Soft White Cheddar Cheese
- 1 tbsp Melted Butter
- 1 Fresh Egg
- 1 tbsp Water
Dip:
- 1 1/2 cup Buffalo Wings Sauce
- 2 cups Shredded Chicken
- 2 cups Shredded Jack & Cheddar Cheese
- 3 tbsp Crumbled Blue Cheese
- 3 tbsp Ranch Seasoning
- 2 tbsp Diced Red Onions
- 1 packet Cream Cheese
- Sliced Jalapenos garnish
- Chopped Chives garnish
Instructions
- Preheat your Oklahoma Joe's Judge Charcoal Grill to 400 degrees F for indirect cooking. Tip: Bring the coal basket up to the highest setting!
- Take your pizza dough and divide into 3”x3” segments.
- Add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls.
- Next, take a greased skillet and line the outside with the dough balls.
- Add to the middle your buffalo sauce and the cream cheese.
- Place the skillet in the smoker to cook for 15 minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
- Pull the skillet out and mix up the buffalo sauce and cream cheese.
- Add to the sauce your chicken, half the cheese, half the blue cheese, half the ranch seasoning, and half the red onions. Mix thoroughly.
- Finally, top the sauce with the rest of your cheese, blue cheese, diced red onions, and all the sliced jalapenos.
- Mix together the water, egg and melted butter. Brush the top of the dough with the egg wash and season with the rest of the ranch seasoning.
- Place the skillet in the smoker to cook for 15 minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
- Once the dough is cooked through and browned, pull out the skillet and let cool for 5-10 minutes. Garnish with chopped chives and enjoy!
YUM! Looks delicious!
I made this for New Year’s Eve Party.
It came out amazing!!
I agree to serve it with a side of veggie sticks for dipping.
I forgot to mention you need to use a 12″ skillet on this. It took me a little time to figure that out.
Do you have a list of the grills you use?
For this one, it was the Oklahoma Joes Judge!