Buffalo Chicken Dip
This easy 5-ingredient Buffalo Chicken Dip combines canned chicken, Frank’s RedHot Buffalo Wings Sauce, cream cheese, ranch dressing, and cheddar cheese. Bake it until hot and bubbly or make it in the Crockpot for an easy game-day appetizer.
Servings: 8
Calories: 216kcal
Equipment
- large skillet
- 9x9 baking dish
- slow cooker
Ingredients
Main Ingredients
- 2 12.5-ounce cans chunk chicken drained
- 3/4 cup Frank’s RedHot Buffalo Wings Sauce
- 2 8-ounce blocks cream cheese softened
- 1 cup ranch dressing
- 1 1/2 cups shredded sharp cheddar cheese
Optional for Serving
- Celery or carrot sticks
- Crackers
- Tortilla chips
- Fritos Scoops
- Toasted baguette slices
Instructions
Oven Method
- Preheat the oven to 450°F.
- Add the drained chicken and Buffalo Wings Sauce to a large skillet. Cook over medium heat until warmed through.3/4 cup Frank’s RedHot Buffalo Wings Sauce, 2 12.5-ounce cans chunk chicken
- Stir in the softened cream cheese and ranch dressing. Continue stirring until the mixture is smooth and warm.2 8-ounce blocks cream cheese, 1 cup ranch dressing
- Stir in half of the shredded cheddar cheese.1 1/2 cups shredded sharp cheddar cheese
- Transfer the mixture to a 9×9-inch baking dish. Sprinkle the remaining cheddar cheese over the top.1 1/2 cups shredded sharp cheddar cheese
- Bake for 10 to 15 minutes, or until the dip is hot and bubbly.
Crockpot Method
- Add the drained chicken, Buffalo Wings Sauce, softened cream cheese, ranch dressing, and all of the shredded cheddar cheese to a slow cooker.3/4 cup Frank’s RedHot Buffalo Wings Sauce, 2 8-ounce blocks cream cheese, 1 cup ranch dressing, 1 1/2 cups shredded sharp cheddar cheese
- Cover and cook on Low for 3 to 4 hours, or until the cheese is melted and the dip is hot.
- Stir well, then switch the slow cooker to Warm for serving.
Video
Notes
- The displayed 25-minute total time applies to the oven method. The Crockpot method takes 3 to 4 hours on Low.
- Drain the canned chicken thoroughly so excess liquid does not make the dip watery. This recipe is written for two 12.5-ounce cans, but two 9.75-ounce cans also work.
- If you substitute chicken breasts, cook and shred them before adding them to the dip. Do not use raw chicken in these directions.
- Soften the cream cheese before mixing for the smoothest texture.
- For the oven method, mix half of the cheddar into the dip and sprinkle the rest over the top. For the Crockpot method, add all of the cheddar at once.
- For the Crockpot version, you can add everything directly to the slow cooker or prepare the mixture on the stovetop first and transfer it.
- Once the Crockpot dip is hot, switch the slow cooker to Warm for serving.
- Make ahead: Assemble the dip, cover it tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the oven time when baking it cold.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven or microwave smaller portions in 30-second intervals, stirring between each interval.
- Freezing: I have not tested freezing this dip. Refrigerate leftovers up to 3 days and reheat covered at 350°F.
- Prepared blue cheese dressing can replace the ranch dressing. Blue cheese crumbles also make a great optional topping.
Nutrition
Calories: 216kcal | Carbohydrates: 2g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 410mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 224IU | Calcium: 158mg | Iron: 0.1mg