Description
This Crockpot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game days or parties. Made with shredded chicken, Frank’s RedHot Buffalo Wings Sauce, cream cheese, sour cream, and a blend of cheeses and spices, this dip is slow-cooked to melty perfection and served with chips or veggies for dipping.
Ingredients
Scale
Main Ingredients
- 2/3 cup Frank’s RedHot Buffalo Wings Sauce, NOT original/traditional
- 3/4 cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 pound (4 packed cups) cooked and shredded chicken (about 1 large rotisserie)
- 1/4 cup blue cheese crumbles
- 1 1/3 packed cups finely shredded cheddar cheese, divided
- 2/3 packed cups finely shredded mozzarella cheese, divided
- 8 ounces full-fat cream cheese, cubed into 12 pieces
For Serving
- Green onions
- Crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies, etc.
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking during cooking.
- Combine Ingredients: In the crockpot, whisk together Frank’s RedHot Buffalo Wings sauce, sour cream, ranch seasoning mix, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until well combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften it slightly. Evenly distribute the softened cream cheese cubes over the top of the chicken mixture in the crockpot, but do not stir them in yet.
- Cook the Stir: Cover the crockpot and cook on low for 1 hour. After 1 hour, stir all ingredients together thoroughly to combine the cream cheese and blend flavors.
- Cook Until Melted: Continue cooking on low for an additional 1 to 1 1/2 hours, stirring occasionally. This extra time allows the cheeses to melt completely and the dip to become hot and bubbly. Adjust cooking times depending on your crockpot's size and age.
- Top with Cheeses: Evenly sprinkle the remaining 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese on top of the dip. Cover and cook on low for 20 more minutes, or until the cheese topping has melted.
- Garnish and Serve: Keep the dip warm on low while serving. Garnish with chopped green onions and additional blue cheese crumbles if desired. Serve with chips, crackers, crostini, pretzels, or fresh vegetables such as carrots, celery sticks, and bell peppers for dipping.
Notes
- Use full-fat dairy products for the creamiest and richest dip.
- Shred leftover cooked chicken or use rotisserie chicken for convenience.
- If you don’t have a crockpot, this dip can be made in a low oven-safe dish at 325°F for 1 to 1.5 hours, stirring halfway through.
- Adjust the amount of hot sauce to make the dip milder or spicier according to your preference.
- For a thicker dip, reduce sour cream slightly or add more cream cheese.
- Serve with a variety of dipping options to accommodate different tastes and dietary restrictions.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 50 mg
