Buffalo Chicken Dip
A creamy, cheesy dip made with shredded chicken, Buffalo sauce, and ranch, baked until hot and bubbly.
Equipment
- 3-quart slow cooker
- Large Mixing Bowl
- Spatula
- Non-stick cooking spray
Ingredients
- 16 oz cream cheese full fat is best (softened)
- 1/2 cup ranch dressing
- 1/2 cup sour cream full fat is best
- 1/3 cup blue cheese crumbles divided
- 2 cups cooked and shredded chicken rotisserie chicken
- 1/2 cup buffalo wing sauce
- 2 cups shredded cheddar cheese divided
- 3 units green onions sliced for garnish
- 1 tbsp fresh parsley minced for garnish
- 2 tbsp additional blue cheese crumbles for garnish
Instructions
- In a mixing bowl, combine cream cheese, ranch dressing, sour cream, 1/4 cup of the blue cheese crumbles, chicken, buffalo wing sauce and 1 cup of cheddar cheese. Stir to combine well.
- Lightly spray a 3 quart slow cooker with non-stick cooking spray. Transfer mixture to slow cooker and top with remaining 1 cup of cheese.
- Cover and cook on LOW for 2-3 hours, until hot and bubbly.
- Sprinkle with remaining blue cheese, green onions and parsley (if using). Serve hot with tortilla chips or celery sticks.
Notes
- Avoid using the High setting on the slow cooker to prevent the dairy from separating.
- Hand-shredding your cheddar cheese results in a much smoother melt compared to pre-shredded varieties.
- If the dip thickens too much while serving, stir in a tablespoon of milk to restore the creamy texture.