Description
This creamy and spicy Buffalo Chicken Dip is a perfect crowd-pleaser made effortlessly in a crockpot. Combining tangy hot sauce, flavorful ranch seasoning, shredded chicken, and a blend of cheeses, this dip is smooth, cheesy, and packed with bold flavors. Served warm and garnished with green onions and blue cheese, it pairs wonderfully with chips, crackers, or fresh veggies.
Ingredients
Scale
Bases and Seasoning
- 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
Chicken and Cheese
- 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, chopped
- Crumbled blue cheese
- Cilantro or parsley (optional)
- Chips, crackers, crostini, pretzels, veggies (carrots, celery sticks, bell peppers), etc.
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking and make cleanup easier.
- Combine Ingredients: In the crockpot, whisk together the Frank’s RedHot Buffalo Wings Sauce, full fat sour cream, dry ranch seasoning, chili powder, smoked paprika, garlic powder, onion powder, and salt. Then, stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and ⅓ cup of shredded mozzarella cheese until well combined.
- Add Cream Cheese: Microwave the cubed cream cheese for 25 seconds on a microwave-safe plate until slightly softened, then evenly distribute the cubes over the chicken mixture in the crockpot without stirring them in.
- Cook and Stir: Cover and cook on low heat for 1 hour. After 1 hour, remove the lid and stir all the ingredients together until well combined.
- Continue Cooking Until Melted: Depending on your crockpot’s brand and size, cook an additional 1 to 1 ½ hours on low heat, stirring occasionally. This allows the cream cheese and other cheeses to melt fully and the dip to heat through thoroughly.
- Top with Remaining Cheeses: Evenly sprinkle the remaining ⅓ cup of shredded cheddar cheese and ⅓ cup of shredded mozzarella cheese on top of the dip. Cover and cook on low for another 20 minutes or until the top cheese layer has melted completely.
- Garnish and Serve: Turn the heat to low or warm to keep the dip hot while serving. Garnish with chopped green onions and additional blue cheese crumbles if desired. Serve the dip warm with chips, crackers, crostini, pretzels, and/or fresh vegetable sticks like carrots, celery, and bell peppers.
Notes
- Use a rotisserie chicken for convenience and great flavor, or cook and shred your own chicken breasts or thighs.
- If you prefer a milder dip, reduce the amount of Buffalo sauce or substitute with a milder wing sauce.
- Microwaving the cream cheese slightly softens it, helping it melt more evenly during cooking.
- Stir the dip occasionally during cooking to ensure even heating and avoid burning on the edges.
- This dip can be made ahead of time; prepare all ingredients in the crockpot insert, refrigerate overnight, then cook as directed the next day.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 13 g
- Cholesterol: 50 mg
