Buffalo Chicken Dip

4.75 from 4 votes

This Buffalo Chicken Dip is a quick and easy appetizer recipe, perfect for holiday office potlucks or a casual get-together with friends! It’s a total winner with any crowd.

Prep Time15

Cook Time20

Total Time35

Course: Appetizers and Snacks

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

2 packages cream cheese, softened 8 oz. each
1 cup prepared Ranch dressing
¾ cup Frank's Red Hot Wings Buffalo Sauce
2 - 3 boneless skinless chicken breast halves cooked and chopped
1 ½ cups shredded Cheddar cheese divided
1 bunch celery cut into 4-inch pieces
assorted crackers Ritz crackers, Wheat Thins and Triscuit are great!
chopped parsley if desired

Instructions

OVEN DIRECTIONS

In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the Ranch dressing and buffalo sauce; mix well.
With a spatula, stir in half of the cheese and all of the chicken.
Transfer the mixture to an 8x8-in. or 9x9-in. baking dish sprayed with cooking spray. Top with the other half of the cheese.
Bake at 400°F until hot and bubbly, about 20 minutes.
Sprinkle with chopped parsley, if desired. Serve with assorted crackers and celery sticks.

SLOW COOKER DIRECTIONS

In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the Ranch dressing and buffalo sauce; mix well.
With a spatula, stir in half of the cheese and all of the chicken.
Transfer the mixture to a slow cooker sprayed with cooking spray.
Top with the other half of the Cheddar cheese.
Cover and cook on LOW until hot and bubbly, about 3 hours.
Sprinkle with chopped parsley, if desired. Serve with assorted crackers and celery sticks.

Notes

If you prefer a thinner dip, add a couple of tablespoons of milk to the mixture before baking.
Refrigerate any leftovers in an airtight container for up to 5 days.
You can also freeze it in an airtight container for up to three months. Allow it to that completely before baking as directed.
I do NOT recommend using any low-fat products for this recipe. They tend to not mix as well as their full-fat counterparts, and the final product usually ends up with a weird texture that most people don't like.

Nutrition