Chef Tom's Buffalo Turkey Dip recipe makes the perfect game-day recipe to use up your leftover Thanksgiving turkey. Cooked on a charcoal grill, this flavorful dip is sure to be a crowd-pleaser.
WHAT YOU'LL LOVE
- Building the ranch dressing well ahead of time: Making the buttermilk ranch first and letting it sit in the fridge (it keeps up to a week) gives the herbs and garlic time to meld, so it's ready to drizzle the moment the dip comes off the grill.
- Topping with crushed chicharrones instead of breadcrumbs: Using crushed pork rinds and powdered parmesan as the crust adds a salty, crispy layer that toasts under heat without the starchy filler a traditional breadcrumb topping would add.
- Reheating the dip until it hits 165°F internally: Baking until the center clears 165°F ensures the leftover turkey is brought fully back up to a safe reheating temperature, not just until the cheese looks melted on top.
- Garnishing after baking, not before: Adding the smoked blue cheese crumbles, green onion, and ranch drizzle only after the dip comes off the grill keeps those toppings fresh and distinct, instead of melting or wilting into the hot dip during the bake.
Buffalo Turkey Dip
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
45 minutes
Calories
403
If you're looking for a game-day recipe that also utilizes that leftover Thanksgiving turkey, then look no further! Chef Tom fires up the Kamado Joe Classic III for Buffalo Turkey Dip.
Ingredients
- 2 cups leftover turkey
- 1 cup sharp cheddar, grated
- 8 oz cream cheese
- 1/2 cup sour cream
-
1/2 cup Cattleman’s Grill Pit Fire Hot Sauce
- 2 tbsp green onion, green only, sliced
-
1 tbsp Cattleman’s Grill California Tri-Tip Steak Seasoning
- 1/2 cup chicharrones (pork rinds), finely crushed
- 1/2 cup powdered parmesan cheese
-
1 tbsp Cattleman’s Grill California Tri-Tip Seasoning
- 2 tbsp green onion, green onion, sliced
- 1 oz smoked blue cheese crumbles
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3-4 tbsp buttermilk
- 1/4 cup parsley, minced
- 1 tbsp fresh chives, minced
- 1 tbsp fresh dill, minced
- 1 tsp lemon juice
- 1 clove garlic, minced
-
Jacobsen Salt Co. Habanero Infused Sea Salt, to taste
- Black pepper, to taste
For the dip:
For the Topping:
For garnish:
For the Buttermilk Ranch Dressing:
Directions
- To make the Buttermilk Ranch Dressing, combine all ingredients in a bowl and whisk well. Store in the refrigerator for up to one week.
- Build a hot coal bed in the fire box of your Kamado Joe Classic III Charcoal Ceramic Grill. Set up for indirect grilling, with the SloRoller in place, and stabilize the temperature at 425ºF.
- In a medium mixing bowl, combine all ingredients for the dip, but be sure to reserve half of the green onions for garnish. Mix well. Transfer to a Lodge 8” Cast Iron Griddle. Spread evenly.
- Combine the ingredients for the topping and mix well. Sprinkle over the dip, covering the entire surface evenly.
Transfer to the grill. Bake until the filling is bubbling, the top is browned and the internal temperature in the center of the dip surpasses 165ºF, about 45 minutes. Remove from the grill.
- Garnish the Buffalo Turkey Dip with a drizzle of buttermilk ranch dressing, smoked blue cheese crumbles and sliced green onions.
Recipe Note
Recipe FAQ
Why make the buttermilk ranch dressing ahead of time instead of right before serving?
Making it first and letting it sit in the fridge gives the fresh herbs and garlic time to meld into the base. It also keeps well for up to a week, so it's ready to drizzle the moment the dip comes off the grill.
Why use crushed chicharrones and parmesan for the topping instead of breadcrumbs?
Crushed pork rinds and powdered parmesan add a salty, crispy crust that toasts under heat without the starchy filler a traditional breadcrumb topping would bring, keeping the topping crunchy rather than soggy.
What internal temperature should the dip actually reach?
This recipe bakes it until the center surpasses 165°F, which matches USDA guidance for safely reheating leftover cooked turkey — not just until the cheese looks melted on top.
Why add the garnishes after baking instead of before?
Adding the blue cheese crumbles, green onion, and ranch drizzle once the dip is off the grill keeps those toppings fresh and distinct, instead of melting or wilting into the hot dip during the 45-minute bake.
How indoor-friendly is this recipe?
5 out of 5 — this bakes in a cast iron skillet in a regular oven exactly the way it does on the grill; nothing about the technique requires smoke or open flame.
Recipe Highlights
Make-ahead ranch: Ready to drizzle the moment the dip is done.
Chicharron-parmesan crust: A crispy topping without starchy filler.
165°F reheating target: Matches USDA guidance for safely reheating leftover turkey.
Post-bake garnishes: Keeps toppings fresh instead of wilting into the hot dip.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.05 oz
- per serving
- Calories
- 403
- Carbs
- 12 grams
- Protein
- 26 grams
- Fat
- 27 grams
- Sodium
- 1851 milligrams
