Description
This creamy and spicy Buffalo Chicken Dip is a crowd-pleasing appetizer perfect for parties and game days. Made in a crockpot, this easy-to-make dip features shredded chicken mixed with buffalo sauce, ranch seasoning, a blend of cheeses, and cream cheese, slow-cooked to melty perfection. Serve warm with an assortment of chips, crackers, and veggies for the ultimate flavorful snack.
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, chopped
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, and/or vegetables like carrots, celery sticks, and bell peppers
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking during cooking.
- Combine Ingredients: In the crockpot, whisk together the buffalo sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt until well combined. Stir in the shredded chicken, blue cheese crumbles, 1 cup shredded cheddar cheese, and 1/3 cup shredded mozzarella cheese evenly.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften. Evenly distribute the softened cream cheese cubes over the chicken mixture in the crockpot without stirring them in.
- Cook the Dip: Cover the crockpot and cook on low heat for 1 hour. After 1 hour, stir the mixture carefully to combine the cream cheese with the other ingredients.
- Continue Cooking: Depending on your crockpot, cook for an additional 1 to 1 1/2 hours on low, stirring occasionally, until all the cheeses have melted and the dip is hot and bubbly.
- Top with Remaining Cheese: Sprinkle the remaining 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese evenly over the dip. Cover and cook on low for another 20 minutes until the top cheese is melted.
- Garnish and Serve: Turn the crockpot heat to low or warm setting to keep the dip hot during serving. Garnish with chopped green onions, extra blue cheese crumbles, and fresh cilantro or parsley. Serve warm with chips, crackers, crostini, pretzels, and assorted fresh vegetables.
Notes
- For a spicier dip, add more buffalo sauce or a pinch of cayenne pepper.
- Use rotisserie chicken for convenience and great flavor; alternatively, poached or baked chicken works well.
- If you don’t have a microwave, soften cream cheese by leaving it at room temperature for 30 minutes before adding.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your cheeses and ranch mix.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the crockpot or microwave.
- Serve with a variety of dippers such as tortilla chips, toasted baguette slices, or fresh veggie sticks for added texture and flavor.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 13 g
- Cholesterol: 50 mg
