Buffalo Chicken Dip
The easiest and most flavorful dip for summer BBQs. You'll love this buffalo chicken dip! Serve with pita chips, pretzels, tortilla chips, crackers or baguettes.
Servings: 8
Calories: 200kcal
Ingredients
- 1 8 oz. package cream cheese
- 2 5 oz. cans of chicken drained
- ½ cup ranch dressing
- ½ cup Frank's RedHot Sauce
- ¾ cup shredded cheese divided (colby jack or cheddar cheese)
- 2 Tbsp. green onions sliced
Instructions
- Combine ingredients in a mixing bowl, reserving ¼ cup of the shredded cheese and green onions for later.
- Stir until smooth and creamy.
- Spread dip into an 8"x8" baking dish.
- Sprinkle with remaining shredded cheese. Drizzle with extra Frank's RedHot sauce, if desired.
- Bake buffalo chicken dip at 350 degrees for 25 minutes. Sprinkle with green onions and serve with pretzels, pita chips or baguette slices.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
Video
Notes
Slow Cooker Buffalo Chicken Dip
This recipe works best in a small slow cooker. If you have a larger cooker (5-6 quarts) I'd recommend doubling the recipe. Slow cookers work best when filled at least halfway.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on LOW setting until hot and bubbly.
Nutrition
Calories: 200kcal
