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Slow Cooker Buffalo Chicken Dip
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Buffalo chicken dip is a tangy, spicy, and versatile dip. Serve with tortilla chips or crackers as an appetizer, or use as a sandwich spread for lunch. It’s all good.
For sandwiches, it’s great with lettuce and pickles, by the way!
The primary flavor here is the hot sauce, and the best hot sauce to use is your favorite. You’ll see buffalo chicken dip most often made with Frank’s Red Hot. I prefer it with Texas Pete. Whatever is your favorite hot sauce brand, use that.
This recipe is geared to a slow cooker. If you don’t have a slow cooker or just want it ready faster, the oven works well also. To bake in the oven, combine all ingredients in a 2 quart pot. Heat on medium on the stovetop, stirring together til cheeses are melted. Place in a greased 1.5 quart baking dish, and bake at 350 degrees for 30 minutes.
Buffalo chicken dip will keep well refrigerated for 5 days. Reheat in the microwave.
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Slow Cooker Buffalo Chicken Dip
Makes 16 servings
Prep Time: 10 minutes | Cook Time: 2 hours | Total Time: 2 hours 10 minutesIngredients
- 16 ounces cream cheese
- 1 cup Ranch dressing
- 3/4 cup hot sauce
- 2 cups shredded chicken
- 1 1/2 cups shredded cheese
Special Equipment
Directions
- Add all ingredients to a 1.5 quart slow cooker. Turn heat to high. Place lid on pot.
- Remove lid and stir every 15 minutes as cheeses melt, replacing lid each time.
- After the first hour, reduce heat to low. Keep covered, stirring occasionally. After two hours, serve or reduce heat to warm to hold.
Nutrition Info
Calories: 217 caloriesCarbohydrates: 2.1 g
Fat: 17.5 g
Fiber: .1 g
Protein: 12.8 g
Sugar: .8 g
All values are Per Serving.
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