Buffalo Chicken Dip Recipe


  • 1 (10-12 ounce) can cooked, shredded chicken (or 2 cups shredded rotisserie chicken)
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup Frank’s Red Hot sauce (adjust for spice preference)
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles (or shredded cheddar, Monterey Jack, or a mix)
  • Optional: Celery stalks and carrots for serving
  • Optional: Crackers, tortilla chips, or bread slices for serving


  • Mixing bowls
  • 9×13 baking dish (or a smaller dish, or a slow cooker)


Oven Method:

  • Preheat: Preheat oven to 350°F (175°C).
  • Mix the base: In a large bowl, combine shredded chicken, cream cheese, hot sauce, and ranch dressing. Mix thoroughly until well combined.
  • Fold in cheese: Gently stir in blue cheese crumbles.
  • Spread: Spread the dip evenly into your baking dish.
  • Bake: Bake for 20-25 minutes, or until heated through and bubbly around the edges.
  • Serve: Serve immediately with your choice of celery, carrots, crackers, tortilla chips, or bread.

Slow Cooker Method:

  • Combine: Add all ingredients (shredded chicken, cream cheese, hot sauce, ranch dressing, and blue cheese) to your slow cooker.
  • Cook: Cook on LOW for 2-3 hours or on HIGH for 1-2 hours, stirring occasionally, until heated through and bubbly.
  • Serve: Serve directly from the slow cooker on warm setting with your choice of dippers.

Customization Tips:

  • Spice it up: Use more hot sauce, or add a pinch of cayenne pepper or a drizzle of your favorite spicier hot sauce.
  • Make it cheesier: Use more blue cheese or add additional shredded cheese of your choice on top before baking.
  • Healthy Swaps: Use Greek yogurt instead of ranch dressing for a lighter option.
  • Add-ins: For extra flavor, consider adding a tablespoon of Worcestershire sauce or a couple of finely chopped green onions.


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