This smoked turkey buffalo dip recipe is a huge hit whenever we have guests over either to watch sports or on holidays. Feel free to play with the amount of spice according to your tastes. Also, if you have leftover cooked chicken or turkey, you can omit smoking the raw breast and add three cups of cooked meat.
Ingredients
Serves 6-8
- 1 large wild turkey breast, boneless, skinless
- 1 ⁄4 cup Tex-Mex spice rub
- 3 cups cream cheese, softened
- 3 ⁄4 cup Buffalo sauce
- 1 ⁄3 cup blue cheese sauce
- ¾ cup hot sauce of your choice (I use Frank’s RedHot)
- 2 cups old cheddar cheese, shredded
- 1 cup green onions, chopped
- 1 bag nacho chips
Directions
1. Preheat smoker to 300˚F.
2. Season the turkey breast on all sides with Tex-Mex or your favourite spice rub.
3. Cook turkey breast until it reaches internal temperature of 165˚F.
4. Pull apart turkey breast with forks or your hands if itʼs cool enough to handle. Feel free to chop with a knife, if easier.
5. Add cream cheese to a mixing bowl and mix until smooth.
6. Add cooked wild turkey, buffalo sauce, blue cheese sauce, and hot sauce.
7. Add one cup of your old cheddar cheese and mix well.
8. Pour your mixture into an oven safe dish.
9. Place into the smoker and smoke for 20 mins.
10. Stir well, then add remaining old cheddar cheese and smoke for an additional 15 minutes at 350 ˚F.
11. Remove from smoker, top with chopped green onions, and serve with nacho chips.
Originally published in the Spring 2024 issue of Ontario OUT of DOORS.
Leave A Comment