Description
A creamy and spicy buffalo chicken dip that’s perfect for parties and gatherings.
Ingredients
Scale
- 4 cups canned chicken (drained; or use shredded rotisserie or cooked chicken)
- 16 oz cream cheese (softened for quicker melting)
- 1 cup buffalo hot sauce (Frank’s RedHot recommended)
- 1 cup ranch dressing
- 1½ cups shredded cheddar cheese (sharp cheddar, or mix with Colby Jack or Pepper Jack)
Instructions
- Cut the cream cheese into chunks so it melts faster and blends smoothly.
- Add drained chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheddar to the crockpot. Stir to combine.
- Cover and cook on low for 3 to 4 hours or high for 1 to 2 hours. Stir every 30 minutes for even melting and mixing.
- Once fully melted and bubbling, switch the slow cooker to “warm” to keep the dip hot. Serve with tortilla chips, celery sticks, or pretzel crisps.
Notes
- For a spicier dip, increase the amount of buffalo hot sauce.
- This dip can also be made in the oven at 350°F for 20-25 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 80mg