Description
A creamy, spicy, and tangy Buffalo Chicken Dip made in a Crock Pot, perfect for game day, parties, or casual gatherings.
Ingredients
2 cups cooked shredded chicken
8 oz cream cheese, softened
1/2 cup buffalo sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped green onions (optional)
Tortilla chips or veggie sticks, for serving
Instructions
- In a Crock Pot, combine the softened cream cheese, buffalo sauce, ranch dressing, shredded chicken, cheddar cheese, and mozzarella cheese.
- Stir everything together until well combined.
- Cover and cook on low for 2-3 hours, or until everything is heated through and the cheese has melted.
- Stir the dip again to mix the melted cheese with the chicken and ensure everything is creamy and smooth.
- Garnish with chopped green onions, if desired.
- Serve with tortilla chips or veggie sticks for dipping.
Notes
You can make the dip ahead of time and store it in the fridge for up to 24 hours before cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
You can reheat in the microwave or return to the Crock Pot to warm it up.
Adjust the heat level by adding more or less buffalo sauce or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Appetizer
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dip
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 60mg
