Description
This creamy, cheesy Buffalo Chicken Dip is a flavorful and easy-to-make appetizer perfect for game day or parties. Combining shredded chicken, bold Buffalo sauce, ranch seasoning, and three cheeses, slow-cooked in a crockpot until hot and melty, it’s a crowd-pleaser served with chips, crackers, and veggies.
Ingredients
Scale
Main Ingredients
- 2/3 cup Frank’s RedHot Buffalo Wings Sauce, NOT original/traditional
- 3/4 cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie)
- 1/4 cup blue cheese crumbles
- 1 1/3 packed cups finely shredded cheddar cheese, divided
- 2/3 packed cups finely shredded mozzarella cheese, divided
- 8 ounces full-fat cream cheese, cubed into 12 pieces
For Serving
- Green onions
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies (carrots, celery sticks, bell peppers)
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking.
- Combine: In the crockpot, whisk together the Buffalo sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup shredded cheddar, and 1/3 cup shredded mozzarella cheese until well combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften, then evenly distribute the cubes over the chicken mixture without stirring them in.
- Cook the Stir: Cover the crockpot and cook on low for 1 hour. After this time, stir all ingredients together thoroughly.
- Cook Until Melted: Continue cooking on low for an additional 1 hour to 1 hour 30 minutes, stirring occasionally, until all the cheeses are melted and the dip is hot throughout. Newer or larger crockpots may need less time.
- Top with Cheeses: Sprinkle the remaining 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese evenly on top. Cover and cook on low for 20 minutes more, until the cheese topping is melted.
- Garnish and Serve: Keep the dip warm on low heat while serving. Garnish with sliced green onions, additional blue cheese crumbles, and fresh cilantro or parsley if desired. Serve with chips, crackers, crostini, pretzels, and fresh vegetable sticks.
Notes
- Use a rotisserie chicken for convenient pre-cooked shredded chicken.
- If you prefer less heat, reduce the amount of Buffalo sauce slightly.
- Softening cream cheese before adding helps it melt evenly without clumps.
- Stir the dip occasionally during cooking to ensure even melting and prevent burning on the sides.
- For a thicker dip, use full-fat sour cream and full-fat cheeses as recommended.
- To make it gluten-free, ensure that chips or crackers served alongside are certified gluten-free.
Nutrition
- Serving Size: 1/16 recipe
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 12 g
- Cholesterol: 55 mg
