Buffalo Chicken Dip
Warm, cheesy buffalo chicken dip — the classic version, slow cooker and crock pot batches, a skillet dip, and a Greek yogurt one for game day or easy nights.
★ appetizer
appetizerIngredients
- 3 Shredded Chicken Breast (Boneless/Skinless)
- 8 oz Cubed Cream Cheese
- 1 cup Ranch
- 1 cup Hot Sauce
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/2 cup Chopped Green Onion
- 1 1/2 cups Shredded Mozzarella - Divided
- 1 1/2 cups Shredded Cheddar Cheese - Divided
Instructions
- 1Preheat oven to 350ºF.
- 2In a braiser over medium-low heat, add cream cheese, ranch, hot sauce, pepper, and garlic powder. Whisk until smooth then remove from heat.
- 3To the braiser, add the shredded chicken, green onions, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese. Mix until well combined then top with the remaining cheese.
- 4Bake for 20 to 30 minutes, or until the cheese has melted and the edges begin to bubble. Switch oven to broil for about 3 minutes until golden brown.
- 5Serve and enjoy with your favorite chips and veggies.
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Buffalo chicken dip is the thing you make when people are coming over and you don't want to fuss. Shredded chicken, cream cheese, hot sauce, a handful of shredded cheddar — it goes together in ten minutes and disappears in fifteen.
Cooks on Pepper reach for this collection on football Sundays, for potlucks, and on those nights when dip and celery sticks and a bag of chips is honestly dinner.
Every recipe here is a real version somebody makes: the classic Buffalo Chicken Dip with ranch and cubed cream cheese, a Slow Cooker Buffalo Chicken Dip with Frank's, a Crock Pot version with a full bottle of sauce, a Skillet Buffalo Chicken Dip, and lighter takes made with Greek yogurt or cottage cheese.
Quick Tips
- 1
Soften the cream cheese first
Leave the block out for 30 minutes or microwave it 30 seconds so it stirs in smooth instead of leaving white lumps in the dip.
- 2
Use rotisserie chicken
One rotisserie chicken gives you about 3 cups of shredded meat and saves you cooking and cooling a chicken breast.
- 3
Bake until the edges bubble
Give it 20 to 25 minutes at 350°F, until the sides are bubbling and the top is just starting to brown.
- 4
Keep the slow cooker low
Cook on low 2 hours, stirring once halfway, then switch to warm so the cheese doesn't break or scorch on the sides.
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