Description

This creamy and flavorful Buffalo Chicken Dip is a crowd-pleaser made with tender shredded chicken, bold Frank’s RedHot Buffalo Wings Sauce, savory ranch seasoning, blue cheese, and a blend of melted cheddar and mozzarella cheeses. Slow-cooked in a crockpot, this dip is perfect for parties, game days, or casual get-togethers served with chips, crackers, or fresh vegetables.

Ingredients

Scale

Main Ingredients

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
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

For Garnish and Serving

Green onions, sliced
Additional crumbled blue cheese
Cilantro or parsley (optional)
Chips, crackers, crostini, pretzels, or vegetables such as carrots, celery sticks, and bell peppers

Cook Mode Prevent your screen from going dark

Instructions

Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking and make cleanup easier.
Combine Ingredients: In the crockpot, whisk together Frank’s Buffalo Wings Sauce, sour cream, dry ranch seasoning mix, and the chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until evenly combined.
Add Cream Cheese: Microwave the cubed cream cheese for 25 seconds on a microwave-safe plate to soften slightly, then distribute the cream cheese cubes evenly over the chicken mixture in the crockpot without stirring them in.
Cook and Stir: Cover and cook on low heat for 1 hour. After 1 hour, stir all ingredients together thoroughly to blend the softened cream cheese with the rest of the dip.
Continue Cooking: If your crockpot is newer and large, the dip will be close to done. For older or smaller crockpots, continue cooking on low for an additional 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot throughout.
Top with Cheeses: Sprinkle the remaining 1/3 cup of cheddar and 1/3 cup of mozzarella cheeses evenly over the dip. Cover again and cook on low for 20 more minutes, or until the cheeses on top have melted completely.
Garnish and Serve: Turn the crockpot to low or warm setting to keep the dip hot while serving. Garnish with sliced green onions and additional crumbled blue cheese if desired. Serve with your choice of chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers for dipping.

Notes

This dip is best made using Frank’s RedHot Buffalo Wings Sauce (NOT original or traditional) to achieve authentic buffalo flavor.
Using a rotisserie chicken saves prep time but cooked shredded chicken from other sources works as well.
Adjust the amount of cream cheese for a thicker or creamier texture according to preference.
Stir the dip every 30-40 minutes to prevent sticking and ensure even cooking, especially in smaller crockpots.
For a spicier dip, add extra hot sauce or a pinch of cayenne pepper.
Pairs excellently with a variety of dippers including veggies, pretzels, chips, and toasted bread slices.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
For a gluten-free version, serve with gluten-free chips or vegetables.

Nutrition

Serving Size: 1/4 cup
Calories: 180 kcal
Sugar: 1 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 9 g
Cholesterol: 45 mg