This tangy, creamy Buffalo chicken dip tastes just like Buffalo chicken wings! Perfect for parties and game days, this chicken dip is best served hot with crackers and celery sticks. Everyone loves the results!
Why You’ll Love This Recipe
Buffalo Chicken Dip brings the bold, spicy flavors of Buffalo wings into a creamy, cheesy dip. It’s easy to make and perfect for any occasion, from tailgate parties to family gatherings. Whether you serve it with crispy crackers or crunchy veggies, this dip is always a crowd favorite. It’s simple to prepare and guaranteed to disappear quickly!
Ingredients:
- 2 (10-ounce) cans chunk chicken, drained
- ¾ cup hot pepper sauce (such as Frank’s RedHot)
- 2 (8-ounce) packages cream cheese, softened
- 1 cup ranch dressing
- 1 ½ cups shredded Cheddar cheese
- 1 bunch celery, cut into 4-inch pieces
- 1 (8-ounce) box chicken-flavored crackers
How to Make Buffalo Chicken Dip
- Prepare the chicken: Heat chicken and hot pepper sauce in a skillet over medium heat for 3-5 minutes, until heated through.
- Mix the dip: Stir in cream cheese and ranch dressing. Cook and stir for another 3-5 minutes, until well-blended and creamy.
- Add cheese: Mix in ½ of the Cheddar cheese, then transfer the mixture to a slow cooker. Sprinkle the remaining cheese on top.
- Cook: Cover and cook on Low for about 35 minutes, until the dip is hot and bubbly.
How to Serve Buffalo Chicken Dip
Serve your Buffalo Chicken Dip with:
- Vegetables: Celery sticks, carrot sticks, or sliced bell peppers for a fresh crunch.
- Crackers: Chicken-flavored crackers or tortilla chips for a tasty dipper.
- Bread: Toasted baguette slices or pita bread to soak up every bit of dip.
How to Store
Store the cooled Buffalo Chicken Dip in an airtight container in the fridge for up to one week. To reheat, use the stove or microwave in short intervals, stirring between.
Can You Freeze Buffalo Chicken Dip?
Yes, you can freeze the dip for up to 3 months. After freezing, thaw in the refrigerator overnight and reheat gently.
Tips for Making Buffalo Chicken Dip
- Use freshly shredded cheese: Freshly grated cheese works better than pre-shredded cheese, which may result in a greasy texture.
- Adjust the spice level: Add more or less hot sauce depending on how spicy you like it.
- Serve warm: Keep the dip warm in a slow cooker on ‘keep warm’ to prevent the cheese from hardening.
Variations
- Cheese options: Try swapping the Cheddar cheese for Monterey Jack or Pepper Jack for a different flavor.
- Dressings: Use blue cheese dressing instead of ranch for a tangier dip.
- Add-ins: For extra flavor, add crumbled blue cheese or chopped green onions.
FAQs
- Can I make this dip ahead of time?
- Yes, you can prepare it the night before and store it in the fridge. Reheat before serving.
- Can I make this in the oven instead of a slow cooker?
- Yes, mix everything and transfer it to a baking dish. Bake at 350°F for 20-25 minutes, until hot and bubbly.
- What can I use instead of canned chicken?
- Rotisserie chicken, cooked chicken breasts, or even shredded turkey can be used as alternatives to canned chicken.
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Buffalo Chicken Dip
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Gluten-Free
Description
A tangy, creamy dip that captures the classic flavors of Buffalo chicken wings. Perfect for parties and game days!
Ingredients
- 2 (10-ounce) cans chunk chicken, drained
- ¾ cup hot pepper sauce (such as Frank’s RedHot)
- 2 (8-ounce) packages cream cheese, softened
- 1 cup ranch dressing
- 1 ½ cups shredded Cheddar cheese
- 1 bunch celery, cut into 4-inch pieces
- 1 (8-ounce) box chicken-flavored crackers
Instructions
- Heat chicken and hot pepper sauce in a skillet over medium heat for 3-5 minutes, until heated through.
- Stir in cream cheese and ranch dressing. Cook and stir for another 3-5 minutes, until well-blended and creamy.
- Mix in ½ of the Cheddar cheese, then transfer the mixture to a slow cooker. Sprinkle the remaining cheese on top.
- Cover and cook on Low for about 35 minutes, until the dip is hot and bubbly.
Notes
Serve with celery sticks, tortilla chips, or toasted baguette slices for dipping. Can be stored in the fridge for up to one week or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Stovetop, Slow Cooker
- Cuisine: American