Description
Buffalo Chicken Dip is the ultimate creamy, cheesy, and spicy appetizer that combines the bold flavors of Buffalo wings in a scoopable dip form. Perfect for game day, potlucks, or cozy nights, this crowd-pleaser pairs beautifully with celery, crackers, or chips.
Ingredients
- Chunk chicken (canned): 2 (10-ounce) cans, drained
- Hot pepper sauce (e.g., Frank’s RedHot): ¾ cup
- Cream cheese (softened): 2 (8-ounce) packages
- Ranch dressing: 1 cup
- Shredded Cheddar cheese: 1½ cups
- Celery: 1 bunch, cut into 4-inch pieces
- Chicken-flavored crackers: 1 (8-ounce) box
Instructions
- Prepare Your Ingredients
- Drain the canned chicken thoroughly.
- Soften the cream cheese for easier mixing.
- Cook Chicken and Hot Sauce
- Heat a skillet over medium heat.
- Add the drained chicken and hot pepper sauce. Stir and cook for 3–5 minutes until heated through.
- Incorporate Cream Cheese and Ranch
- Reduce heat and stir in the softened cream cheese and ranch dressing.
- Cook for another 3–5 minutes, stirring until the mixture becomes creamy and well combined.
- Add Shredded Cheddar Cheese
- Mix in half of the shredded Cheddar cheese until melted and evenly distributed.
- Transfer to Slow Cooker
- Pour the mixture into a slow cooker for serving.
- Sprinkle the remaining shredded Cheddar cheese over the top.
- Heat Until Bubbly
- Cover and cook on Low for 35 minutes, or until the dip is hot and bubbling.
- Serve with Dippers
- Arrange celery sticks and chicken-flavored crackers around the dip.
- Serve hot and enjoy!
Notes
- For a richer flavor, use rotisserie chicken instead of canned chicken.
- Adjust the spice level by increasing or decreasing the amount of hot sauce.
- For oven preparation, bake the dip in a 9×9-inch dish at 375°F for 20 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American