This is the best Buffalo Chicken Dip. An easy 5 ingredient recipe for your next party. It’s creamy, cheesy and tastes just like buffalo chicken wings dipped in ranch dressing.
The Best Buffalo Chicken Dip
Some people call relate this time of year with hearty meals and comforting foods, yet in a way I announce that it’s appetizer season. From now until the new year, there’s plenty of reasons to serve your favourite snacks and specifically, dips. While I love me a pile of Dill Pickle Dip, the newest obsession for us is this Rosemary White Bean Hummus!
From needing an appetizer, to entertaining, and for potluck parties – dips are always a hit. This one in particular will make you the fan favourite as it tastes just like Buffalo Chicken Wings dipped in Ranch Dressing. YUM!
If you have tried my Jalapeño Popper Dip, you’re definitely going to want to try this one as well!
While you could use shredded cooked chicken, my recipe calls for canned chunk chicken. I had purchased many cans at Costco once, thinking it would come in handy for sandwich lunches. Turns out the kids aren’t a fan.
So I had so many tins, and continually staring at them in the pantry was the inspiration for this recipe. I used two cans for my recipe and it turned out perfect, and saved some time cooking chicken breasts.
How do you make Buffalo chicken dip in the oven?
The following recipe is how I made this hot appetizer dip in the oven. Make sure to check out the easy video on how it’s made, so very simple.
I used Franks Red Hot Buffalo Wing Hot Sauce, yet you can use your preferred hot sauce brand.
I opted for the mild version of hot sauce, yet go spicy if you wish. If you do like that extra kick and have mild, increase the measurement to a full cup.
To make: simply cook the 5 ingredients on the stove: chicken, cream cheese, ranch dressing, hot sauce, and cheese. Then, once cooked and bubbling hot, transfer to an oven-safe dish, top with more shredded cheese and bake for 10 minutes.
How do you make Buffalo chicken dip in a crockpot?
Transforming this recipe into a slow cooker dip is simple, just like my Slow Cooker Warm Mushroom Dip. So may love this recipe, for this reason alone.
To make crockpot Buffalo Chicken Dip, follow the recipe below yet add combined mixture to the slow cooker instead of the oven-safe dish.
Then, sprinkle cheese on top as you would for the oven, and slow cook for 3-4 hours or until the cheese topping is melted. I’d use the slow cooker when entertaining or using for a potluck, because you can keep the dip warm and ready to serve at all times.
This Buffalo Chicken Dip is one of the best party snacks, or as we did, enjoy at leisure in an after noon at home. It’s creamy, super cheesy, and has that spicy kick. It’s your favourite wing flavour in dip form!
- 2 cans chunk chicken, drianed
- 3/4 cup hot sauce, I used Frank's Red Hot Buffalo
- 1 pkg cream cheese
- 1 cup ranch dressing
- 2 cups shredded cheese, divided
- crackers and/or veggies to dip
- Add drained chicken from cans into a skillet and cook for 2 minutes. Add hot sauce
- Stir in cream cheese until blended, then add in the ranch dressing
- Mix in half the shredded cheese, and cook until blended
- Transfer mixture to an oven-safe dish and sprinkle the remaining cheese on top.
- Bake at 375 for 10 minutes
- Serve warm and enjoy!
If you're wanting to make this slow cooker style, add mixture to the crockpot instead of the oven safe dish. Top with cheese as usual and slow cook for 3-4 hours.
For a spicier version, increase the hot sauce amount to 1 cup
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 514 Saturated Fat: 18g Cholesterol: 113mg Sodium: 1578mg Carbohydrates: 4g Sugar: 2g Protein: 24g