Smoked Buffalo Fried Pickle Dip

par Nick Keith

The Ultimate Game Day Dip

Looking for a dip that'll have everyone reaching for more? This Smoked Buffalo Fried Pickle Dip brings the heat, the crunch, and the flavor in one smoky, irresistible bowl. Whether you're tailgating before the big game or hosting a backyard watch party, this creamy, spicy creation hits every note—tangy pickles, smoky cream cheese, crispy bacon, and a buffalo sauce kick that'll keep your guests coming back for another scoop.

The best part? It all comes together on your Gravity Series 1150 with minimal effort and maximum flavor.

Master It with the Gravity Series 1150

The Gravity Series 1150 makes smoking this dip effortless. With its GravityFed™ charcoal hopper and DigitalFan™ control, you can set your temperature to a steady 225°F and let the smoker grill do the work while you prep the rest of your ingredients. The charcoal delivers authentic, rich smoke flavor that takes cream cheese from ordinary to extraordinary—infusing it with that unmistakable charcoal taste that electric smokers and gas grills just can't match.

Whether you're new to smoking or a seasoned pro, the Gravity Series makes it easy to nail this recipe every time.

From the Pitmaster

Nick "Heatstroke" Keith knows a thing or two about game day cooking, and this dip is his go-to for football season:

"This for sure is my favorite game day dip for football season 🏈. Creamy, crunchy, spicy and savory—this smoked buffalo fried pickle dip hits every note. Perfect for tailgates, watch parties, or just backyard BBQ with friends."

Nick Keith

Smoked Buffalo Fried Pickle Dip

Portions: 5 people
Niveau:
Débutant
Méthode:
Fumé
Nourriture:
Entrée
Smoked Buffalo Fried Pickle Dip

Ingredients

  • Main

Instructions

  1. 01

    Preheat your Gravity Series grill to 225°F using indirect heat. Place cream cheese on a foil-lined baking sheet and smoke until soft and infused with flavor.

  2. 02

    Cook bacon until crispy and set aside.

  3. 03

    In a skillet, toast panko breadcrumbs with potato slayer and pollo diablo seasoning until golden.

  4. 04

    Dice spicy dill pickles into 1/4 to 1/2 inch pieces.

  5. 05

    In a mixing bowl, combine smoked cream cheese, sour cream, buffalo sauce, pickle brine, ranch seasoning, fresh dill, diced pickles, and chopped bacon. Mix well.

  6. 06

    Layer dip with toasted panko in between and finish with more on top.

  7. 07

    Serve with jalapeño ranch Ruffles for the ultimate crunch.

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