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Buffalo Chicken Dip

Buffalo Chicken Dip

If you have ever craved that sharp, spicy punch of Buffalo wings but wanted something you could scoop up with a chip, this dip is your answer. It brings together the same fiery kick, creamy richness, and melty cheese in one warm skillet — no napkins required (well, maybe just a few). Whether you are setting up for a big game, a backyard hangout, or a casual weeknight snack, this recipe comes together fast and disappears even faster.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 2 cans chunk chicken breast drained, 12.5 oz each
  • ½ cup hot sauce such as Frank's RedHot
  • 8 oz cream cheese softened to room temperature
  • 1 cup ranch dressing or blue cheese dressing
  • 1½ cups shredded sharp cheddar cheese divided

Instructions
 

  • Measure and prep all ingredients before turning on the heat — the cooking moves quickly once the pan is warm.
    2. Add the drained chicken and hot sauce to a skillet over medium heat. Stir occasionally and cook for 3 to 5 minutes until the chicken is heated through and fully coated in the sauce.
    3. Add the softened cream cheese and ranch dressing to the skillet. Stir continuously until the mixture is completely smooth and creamy with no lumps, about 3 to 5 minutes.
    4. Fold in half of the shredded cheddar cheese and stir until melted. Transfer the mixture to a slow cooker and spread it out evenly.
    5. Sprinkle the remaining cheddar cheese over the top in an even layer.
    6. Cover and cook on low for 35 minutes, or until the dip is hot, melted, and bubbling around the edges.
    7. Serve warm directly from the slow cooker with celery sticks, carrot batons, tortilla chips, or butter crackers.

Notes

  • Make-ahead tip: Prepare through Step 4, refrigerate overnight, then cook in the slow cooker adding 10–15 extra minutes.
  • Oven method: Bake at 350°F (175°C) for 20–25 minutes until golden and bubbly.
  • Spice adjustment: Reduce hot sauce to 2–3 tablespoons for a milder dip.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months.
 

Nutrition Facts

 
  • Calories: 284
  • Total Carbohydrate: 9g
  • Dietary Fiber: 1g
  • Total Sugars: 2g
  • Protein: 11g
  • Total Fat: 23g
  • Saturated Fat: 9g
  • Cholesterol: 54mg
  • Vitamin C: 2mg
  • Sodium: 552mg
  • Calcium: 98mg
  • Iron: 1mg
  • Potassium: 161mg