Description
This creamy and spicy Buffalo Chicken Dip is a perfect crowd-pleaser made in a crockpot. Packed with shredded chicken, tangy hot sauce, cheeses, and ranch seasoning, it’s ideal for parties and game day snacks.
Ingredients
Scale
Main Ingredients
- 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
- 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
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies, 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, sour cream, ranch dressing seasoning, and all the spices (chili powder, smoked paprika, garlic powder, onion powder, 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 on a plate for 25 seconds to soften it slightly, then distribute the cubes evenly over the chicken mixture in the crockpot. Do not stir in yet.
- Cook the Stir: Cover and cook on low for 1 hour. Afterward, stir everything together to start combining the melted cream cheese into the mixture.
- Cook Until Melted: Depending on your crockpot’s size and age, continue to cook on low for an additional 1 to 1½ hours, stirring occasionally, until all the cheeses are melted and the dip is heated through completely.
- Top with Cheeses: Evenly sprinkle the remaining ⅓ cup cheddar and ⅓ cup mozzarella cheeses on top of the dip. Cover and cook on low for another 20 minutes, or until the cheese topping has melted.
- Garnish and Serve: Keep the crockpot on low or warm to serve. Garnish with chopped green onions and additional blue cheese crumbles if desired. Serve the dip warm with chips, crackers, crostini, pretzels, or fresh veggies like carrots, celery sticks, and bell peppers.
Notes
- Use a rotisserie chicken for easy preparation and great flavor.
- Adjust the level of spiciness by choosing mild or extra hot buffalo sauce according to your preference.
- If you don’t have a crockpot, you can prepare this in a slow cooker or bake in an oven-safe dish covered with foil at 350°F for about 1 hour, stirring halfway through.
- For a thicker dip, reduce the sour cream slightly or add more shredded cheese.
- Serve with a variety of dippers like pita chips, sliced baguette, or raw vegetables for a colorful spread.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 13 g
- Cholesterol: 50 mg
