Buffalo Chicken Dip Recipe
This Buffalo Chicken Dip Recipe is a cheesy showstopper loaded with chicken, tasty buffalo sauce, and creamy ranch or blue cheese dressing for your favorite wing flavors. It's just the appetizer for game days, casual gatherings, and fun parties. This zesty dip is easy to make in the oven or slow cooker and is ready in less than 30 minutes.
Servings: 12
Ingredients
- 2 cups chicken breasts cooked and shredded
- 8 ounces cream cheese softened
- 1/2 cup ranch dressing or blue cheese dressing, homemade or store-bought
- 3/4 cup buffalo sauce recipe homemade or store bought
- 1 cup grated Cheddar cheese
- 1/2 teaspoon Stone House Seasoning
- bleu cheese crumbles optional
Instructions
- Preheat oven to 350º F.
- Mix together all ingredients except bleu cheese crumbles (if using) and pour into a medium baking dish.
- Bake for 15-20 minutes or until hot and bubbly.
- Remove from the oven and sprinkle with bleu cheese crumbles, if using.
- Serve with celery sticks, fritos, pita chips, or tortilla chips.
Slow Cooker Buffalo Chicken Dip Recipe
- Lightly spray the insert to the slow cooker with cooking spray or olive oil.
- Mix together all ingredients except blue cheese crumbles (if using) and pour into the insert of the slow cooker. Top with remaining cheddar cheese and bleu cheese crumbles. Place lid on the slow cooker and turn on to the low or warm setting for up to 4 hours.
Video
Notes
For the slow cooker buffalo chicken dip, you can also cook your chicken in the slow cooker, discard any drippings, shred the chicken with two forks, and proceed as directed for the slow cooker instructions.
Storage Instructions
- Store: Cool dip and place in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Cool completely, place in freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge (Note: the texture may change a bit since it is a cheese dish).
- Reheat: Warm in the oven at 350°F for 10-15 minutes or microwave in 20-30 seconds at a time, stirring until heated.
- Make-Ahead: Assemble recipe without baking, then cover well and refrigerate for up to 2 days. Then bake or cook as directed.
Nutrition
Calories: 106kcal | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 174mg | Potassium: 33mg | Vitamin A: 110IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 0.2mg
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