Buffalo Chicken dip is an appetizer that always pleases the crowd. Take it with you the next time you go to a Bar-B-Que!

Prepare the Voodoo cream cheese. See video here.

Prepare the whole chicken using my spatchcocked chicken recipe. See video here.

In a large bowl, combine all ingredients and mix well. I use my Roo’s Ranch dressing and I prefer Texas Pete’s Hot Sauce. Use whatever you prefer. Place mixture in a cast iron pan, I use the Lodge 8KSL, and place in a 225 degree smoker for 30 minutes. Serve warm with tortilla chips or crackers.