Description
This delicious Buffalo Chicken Dip made in a crockpot is creamy, cheesy, and packed with bold flavors from Frank’s RedHot Buffalo Wings Sauce, ranch seasoning, and melty cheeses. Perfect for parties or game days, it combines shredded chicken, blue cheese, and a blend of spices for an irresistible appetizer that everyone will love.
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 chicken)
- 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 Garnish and Serving
- Green onions
- Additional crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, veggies (carrots, celery sticks, bell peppers)
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, 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 until slightly softened. Evenly distribute the cream cheese cubes over the top of the chicken mixture in the crockpot without stirring them in.
- Cook on Low: Cover and cook on low heat for 1 hour. Afterward, stir the mixture thoroughly to combine the cream cheese with the rest of the dip.
- Cook Until Melted: Continue cooking on low for an additional 1 to 1 1/2 hours, stirring occasionally, until all the cheeses are melted and the dip is hot and creamy throughout. Newer or larger crockpots may require less time.
- Top with Remaining Cheeses: Sprinkle the remaining 1/3 cup shredded cheddar cheese and 1/3 cup shredded mozzarella cheese evenly over the top. Cover and cook on low for 20 more minutes until the cheese melts on top.
- Garnish and Serve: Turn the crockpot heat to low or warm setting to keep the dip ready to serve. Garnish with sliced green onions, extra blue cheese crumbles, and chopped cilantro or parsley if desired. Serve with an assortment of chips, crackers, crostini, pretzels, or fresh vegetables like carrots, celery sticks, and bell peppers.
Notes
- Use Frank’s RedHot Buffalo Wings Sauce (not original/traditional) for the best authentic buffalo flavor.
- Microwaving the cream cheese helps it melt evenly and incorporate smoothly into the dip.
- This dip can be made ahead and reheated gently in the crockpot before serving.
- For a milder dip, reduce the amount of buffalo sauce and chili powder.
- Feel free to add extra blue cheese for stronger flavor or omit for a less tangy version.
- Serve with a variety of dippers to satisfy different tastes including pretzels, veggies, and breads.
Nutrition
- Serving Size: 1/14th of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 65 mg
