Buffalo Chicken Dip

Buffalo Chicken Dip is creamy, cheesy, and so easy to make in your slow cooker or the oven! This dip tastes like chicken wings and is a party favorite!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Servings

Calories 211kcal

Author Nichole

Ingredients

2 Cups Cooked Shredded Chicken
8 Ounces Cream Cheese, Softened and Cubed
1 (1 Ounce Package) Dry Ranch Dressing Mix
2 Teaspoons Garlic Powder
2 Cups Shredded Cheddar Cheese
1/2 Cup Buffalo Hot Sauce

Instructions

CROCKPOT METHOD:

In a 2 quart or larger slow cooker add the shredded chicken, cream cheese, dry ranch mix, garlic powder, 1 1/2 Cups of the shredded cheese and stir well to combine.
Top the mixture with the remaining shredded cheese. Cover the crockpot and cook on low for 1-2 hours until hot and bubbly.

OVEN BAKED METHOD:

Preheat the oven to 375 degrees.
In a large bowl mix together the softened cream cheese, shredded chicken, ranch mix, garlic powder, 1 1/2 Cups of the shredded cheese, and buffalo sauce.
Pour the dip into a 9x9 inch baking dish and spread out evenly then top with the remaining cheese. Bake in the preheated oven for 20-25 minutes, until hot and bubbly.

Video

Notes

NOTE: This dip can be made ahead! You can assemble it, and place in an airtight container for up to 3 days before serving. When ready to cook, pour the dip into an oven safe dish or your slow cooker and spread out evenly, top with the extra cheese and bake as directed.

NOTE: For serving I like a variety of things. We love chips like tortilla chips, nacho cheese chips, buttery round crackers, celery, carrots and cucumbers the best!

Nutrition