Description
A warm, creamy, and cheesy Buffalo Chicken Dip made with shredded chicken, tangy buffalo sauce, ranch dressing, and melted cheeses. Perfect for parties, game days, or family gatherings, and easily prepared in the oven or slow cooker.
Ingredients
2 cups shredded cooked chicken
8 oz cream cheese, softened
1/2 cup ranch dressing or blue cheese dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese
1/2 cup mozzarella or Monterey Jack cheese
Optional: crumbled blue cheese, chopped green onions, or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) for oven method.
- In a medium bowl, mix softened cream cheese, buffalo sauce, and ranch dressing until smooth.
- Add shredded chicken, cheddar cheese, and mozzarella. Stir until well combined.
- Spread mixture into an 8×8-inch oven-safe baking dish.
- Bake for 20–25 minutes until hot and bubbly. Broil for 2–3 minutes if a golden top is desired.
- Garnish with green onions or blue cheese if desired and serve warm.
- For slow cooker method, add all ingredients to a 2–4 quart slow cooker and stir to combine.
- Cover and cook on LOW for 2–3 hours, stirring occasionally, until hot and melted.
- Switch to WARM setting for serving.
Notes
Use rotisserie chicken to save time.
Adjust spice level by increasing or decreasing buffalo sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in microwave in short intervals or in oven at 350°F (175°C) until warmed through.
If dip thickens when reheating, add a splash of milk or extra dressing to loosen.
Freezing is possible but may slightly change the texture due to dairy content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (oven) or 2–3 hours (slow cooker)
- Category: Appetizer
- Method: Baking or Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 95 mg
