Smoked Buffalo Dip with Pork Andouille Sausage

Late night or game day, you’ll love this! A classic smoked Buffalo dip with just a few extras, including pork andouille sausage worked into the mix. And instead of bagged mozzarella cheese this version has freshly shredded! That small move makes for a creamy results that make a big difference. And to keep it a little more tame, go easy on the hot sauce. You’ll want to give this a try!
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Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/

INGREDIENTS

  • 2 Cups Shredded Chicken
  • 3 pork Andouille Links (thin slice or dice)
  • 8oz Cream Cheese
  • 1 Cup Ranch Dressing
  • 3/4 Cup Frank's Red Hot Sauce
  • 1 Tsp Garlic Powder
  • 1 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1/2 Cup Chopped Green Onion
  • 1.5 Cups Fresh Shredded Mozzarella Cheese
  • 1.5 Cups Fresh Shredded Cheddar Cheese
  • 1/2 Cup Cooked Bacon

INSTRUCTIONS

1. Preheat your grill to 350°f
2. Prep cast iron pan
3. Mix the cream cheese, ranch dressing, hot sauce, salt & pepper and garlic powder in a sauce pan. Whisk until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.
4. Add the shredded chicken, sausage, 1 cup of the fresh mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine.
5. Transfer to your cast iron pan. Sprinkle remaining cheese on top covering all meat.
6. Smoke for approximately 20-30 min or until the cheese has melted and the sides are bubbling.
(Optional **Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown.)
7. Sprinkle with crisp bacon and green onion.
8. Grab a bag of chips and get to dipping.