Description
This Buffalo Chicken Dip is a creamy, spicy, and cheesy dip made in a crockpot, perfect for game days and parties. It features shredded chicken, buffalo sauce, ranch seasoning, and a blend of cheeses, all slow-cooked to melty perfection and served with chips or veggies.
Ingredients
Scale
Main Dip 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 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp 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
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies, etc.
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking and make cleanup easier.
- Combine: In the crockpot, whisk together the buffalo sauce, sour cream, dry ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until well combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften it slightly. Evenly distribute the cream cheese cubes over the top of the chicken mixture, but do not stir them in.
- Cook the Stir: Cover the crockpot and cook on low heat for 1 hour. Then, remove the lid and stir the mixture thoroughly to blend in the softened cream cheese.
- Cook Until Melted: Continue cooking on low heat for an additional 1 to 1 1/2 hours, stirring occasionally. This ensures all the cheeses fully melt and the dip is heated through. Newer or larger crockpots may require less time; older or smaller models may need the full duration.
- Top with Cheeses: Sprinkle the remaining 1/3 cup of cheddar cheese and 1/3 cup of mozzarella cheese evenly over the top of the dip. Cover and cook on low heat for another 20 minutes or until the cheese has melted on top.
- Garnish and Serve: Turn the crockpot heat to low or keep it on the warm setting during serving. Garnish the dip with chopped green onions and extra blue cheese crumbles if desired. Serve hot with chips, crackers, crostini, pretzels, or a variety of fresh vegetables such as carrots, celery sticks, and bell peppers.
Notes
- Use full-fat dairy products for a richer and creamier dip.
- Microwaving the cream cheese softens it for easier melting into the dip.
- For a spicier dip, add extra buffalo sauce or cayenne pepper.
- This dip can also be made in a slow cooker on low for about 3 hours if time allows.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or crockpot.
- To make it gluten-free, serve with gluten-free chips or vegetables.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 30 mg
