Crockpot Spicy Buffalo Chicken Dip Recipe

Ingredients

Main Ingredients

• 16 ounces cream cheese, softened
• 4 cups cooked shredded chicken
• 1 cup hot sauce, Franks RedHot recommended
• ¾ cup ranch dressing
• 3 tablespoons sliced green onions, divided
• ¾ cups shredded cheddar cheese, divided
• ¾ cups shredded mozzarella cheese, divided
• ¼ cup crumbled blue cheese, divided

Instructions

1. In a large bowl, whisk together softened cream cheese, hot sauce, and ranch dressing. It’s okay if a few small lumps remain for a creamy texture.
2. Add the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, 2 tablespoons blue cheese, and 2 tablespoons green onions. Stir with a spatula until well combined.
3. Transfer the mixture to a 3 to 6-quart slow cooker. Cover and cook on the high setting for 2 to 2 ½ hours or on the low setting for 3 to 3 ½ hours. The dip should be hot and reach at least 160ºF (71ºC).
4. Stir to combine the cooked dip. Sprinkle the remaining ¼ cup cheddar cheese and ¼ cup mozzarella cheese on top. Cover and cook on high until the cheese melts, about 15 to 30 minutes.
5. Garnish with the remaining 2 tablespoons of blue cheese and 1 tablespoon of green onions. Serve the dip hot with tortilla chips, toasted bread slices, celery sticks, or carrot sticks for dipping.

Notes

• You can substitute ranch dressing with blue cheese dressing for a stronger flavor.
• Adjust the amount of hot sauce depending on your spice preference.
• The dip can be kept warm in the slow cooker on the low setting for up to 1 hour after cooking.
• Use leftover cooked chicken or rotisserie chicken to save prep time.
• If you don’t have a slow cooker, bake the dip in an oven-safe dish at 350°F for 25-30 minutes until bubbly and hot.

Nutrition

Serving: 2 tablespoons | Calories: 120kcal | Carbohydrates: 2g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 350mg | Fiber: 0.2g | Sugar: 1g