Description
This Crockpot Buffalo Chicken Dip is a creamy, cheesy, and spicy appetizer perfect for game days or parties. Made with shredded chicken, Frank’s RedHot Buffalo Wings Sauce, ranch seasoning, blue cheese, and a blend of cheddar and mozzarella cheeses, it’s slow-cooked to perfection for a warm, irresistible dip.
Ingredients
Scale
Dip Base
- 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 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Chicken and Cheeses
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie chicken)
- 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
Garnishes and Serving
- Green onions, chopped
- Additional crumbled blue cheese
- Cilantro or parsley (optional)
- Chips, crackers, crostini, pretzels, or assorted veggies for serving
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking during cooking.
- Combine Ingredients: In the crockpot, whisk together Frank’s RedHot Buffalo Wings Sauce, sour cream, ranch seasoning mix, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar, and 1/3 cup of shredded mozzarella cheese until evenly combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds until slightly softened, then evenly distribute the cream cheese cubes over the top of the chicken mixture without stirring them in.
- Cook and Stir: Cover the crockpot and cook on low heat for 1 hour. After 1 hour, stir the mixture thoroughly to begin melting the cheeses and blending flavors.
- Continue Cooking Until Melted: For large or newer crockpots, the dip will be nearly done after the first hour. For older or smaller crockpots, continue cooking on low for an additional 1 to 1 1/2 hours, stirring occasionally, until all the cheeses are melted and the dip is hot and bubbly.
- Top with Remaining Cheeses: Sprinkle the remaining 1/3 cup of shredded cheddar and 1/3 cup of shredded mozzarella cheeses evenly over the top of the dip. Cover again and cook on low for 20 minutes, or until the topping cheese is melted and gooey.
- Garnish and Serve: Turn the crockpot heat to low or warm to keep the dip hot while serving. Garnish with chopped green onions and additional blue cheese crumbles if desired. Serve warm with chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers.
Notes
- This is the ultimate Buffalo Chicken Dip with the perfect balance of spicy Frank’s RedHot sauce, creamy cheeses, and bold ranch seasoning.
- Using full-fat sour cream and cream cheese results in a creamier, richer dip.
- Microwaving the cream cheese cubes slightly before cooking helps them melt evenly without lumps.
- If you don’t have a crockpot, this dip can be made in a slow cooker or baked in an oven-safe dish at 350°F for about 30-40 minutes.
- Feel free to substitute cooked shredded chicken with leftover rotisserie chicken or pre-cooked chicken breasts for convenience.
- For a milder dip, reduce the amount of hot sauce or use a milder wing sauce variant.
- Garnishing with fresh cilantro or parsley adds a bright color and freshness to the rich dip.
Nutrition
- Serving Size: 1/14 of recipe
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 50 mg
