Description
This easy and flavorful Buffalo Chicken Dip recipe is perfect for game day or parties. Made in a crockpot, it combines tender shredded chicken, tangy buffalo sauce, creamy cheeses, and ranch seasoning into a warm, melty dip that's sure to impress your guests.
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 chicken)
- 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 (optional, for garnish)
- Additional crumbled blue cheese (optional, for garnish)
- Cilantro or parsley (optional, for garnish)
- Chips, crackers, crostini, pretzels, veggies, etc., for dipping
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 wing sauce, sour cream, ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt until smooth. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften, then evenly distribute the cream cheese pieces on top of the chicken mixture without stirring them in.
- Cook and Stir: Cover the crockpot and cook on low heat for 1 hour. After 1 hour, stir the mixture thoroughly to combine the softened cream cheese evenly.
- Continue Cooking: For large or newer crockpots, the dip should be nearly done; for older or smaller crockpots, cook an additional 1 to 1 1/2 hours on low, stirring occasionally, until all cheeses are melted and the dip is hot throughout.
- Add Toppings: Sprinkle the remaining 1/3 cup shredded cheddar and 1/3 cup shredded mozzarella cheeses evenly on top of the dip. Cover and cook on low for an additional 20 minutes until the cheese topping has melted.
- Garnish and Serve: Turn the heat to low or warm to keep the dip hot while serving. Garnish with chopped green onions, additional blue cheese crumbles, and cilantro or parsley if desired. Serve with your choice of chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers.
Notes
- Using a rotisserie chicken saves time and adds flavor.
- If you prefer a spicier dip, increase the amount of buffalo sauce or add cayenne pepper.
- Nonstick spray helps prevent the dip from sticking to the crockpot.
- Microwaving the cream cheese softens it for easier melting and mixing.
- Stir occasionally if using an older or smaller crockpot to prevent burning on the sides.
- Garnishes like green onions and cilantro add freshness and color.
- Serve with a variety of dippers to suit all tastes, including vegetables for a lighter option.
Nutrition
- Serving Size: 1/14th of recipe
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 50 mg
