Ingredients
- 4 cups canned chicken, drained (or use shredded rotisserie chicken)
- 16 ounces (2 packages) cream cheese, cubed
- 1 cup buffalo hot sauce (Frank’s or preferred brand)
- 1 cup ranch dressing (or blue cheese dressing for a tangy twist)
- 1.5 cups shredded cheddar cheese
Construction (How to Make It)
- Prepare Ingredients: Cut cream cheese into small chunks for easier melting.
- Add to Crockpot: Combine chicken, cream cheese, buffalo sauce, ranch dressing, and cheddar cheese in the slow cooker. Mix well.
- Cook: Cover and cook on low for 3–4 hours or high for 1–2 hours, stirring every 30 minutes to ensure even melting.
- Serve: Once smooth and bubbly, serve warm with tortilla chips, crackers, or celery sticks.
Variations
- Spicy Kick: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce.
- Milder Version: Use ½ cup buffalo sauce instead of 1 cup and add ½ cup sour cream for a creamier texture.
- Cheese Variations: Swap cheddar for pepper jack, Monterey Jack, or a Mexican cheese blend.
- Meat Swap: Use cooked and shredded turkey or even ground beef for a different protein twist.
- Loaded Buffalo Dip: Stir in ½ cup crumbled bacon and top with chopped green onions before serving.
- Blue Cheese Lover’s Dip: Replace ranch dressing with blue cheese dressing and sprinkle crumbled blue cheese on top.
Tips for the Best Buffalo Chicken Dip
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents, which can affect melting.
- Prevent Burning: If cooking on high, stir every 20–30 minutes to prevent the cheese from sticking.
- Make Ahead: Assemble everything in the crockpot insert, cover, and refrigerate overnight. Cook when ready.
- Reheat: Warm leftovers in the microwave or crockpot on low for an hour.
- Storage: Store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
Would you like serving suggestions or dipping options?