Description
This creamy and tangy Buffalo Chicken Dip captures the bold flavors of Buffalo wings in an easy-to-make dip perfect for parties, game days, or casual gatherings. Combining tender canned chicken with hot pepper sauce, cream cheese, ranch dressing, and sharp cheddar, this dip is served warm with crunchy celery sticks and chicken-flavored crackers for a crowd-pleasing appetizer.
Ingredients
Main Ingredients
- 2 (10 ounce) cans chunk chicken, drained
- ¾ cup hot pepper sauce (such as Frank's RedHot)
- 2 (8 ounce) packages cream cheese, softened
- 1 cup ranch dressing
- 1 ½ cups shredded Cheddar cheese
For Serving
- 1 bunch celery, cut into 4-inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Instructions
- Prepare Ingredients: Gather all ingredients needed for the dip to ensure a smooth cooking process.
- Heat Chicken and Sauce: In a skillet over medium heat, combine the drained chunk chicken and hot pepper sauce. Heat through, stirring occasionally, for 3 to 5 minutes until evenly warmed.
- Add Cream Cheese and Ranch: Stir in the softened cream cheese and ranch dressing into the hot chicken mixture. Continue cooking and stirring for another 3 to 5 minutes until the mixture is well blended and warm.
- Incorporate Cheddar Cheese: Stir half of the shredded Cheddar cheese into the warm mixture in the skillet, ensuring even distribution.
- Transfer to Slow Cooker: Transfer the cheesy chicken mixture to a slow cooker and sprinkle the remaining shredded Cheddar cheese evenly over the top.
- Slow Cook the Dip: Cover the slow cooker and cook on Low setting for about 35 minutes until the dip is hot, bubbly, and melted throughout.
- Serve: Serve the hot Buffalo chicken dip with celery sticks and chicken-flavored crackers for dipping and enjoy!
Notes
- Use canned chicken for convenience, or substitute with 2 cups of shredded cooked chicken if preferred.
- Adjust the amount of hot pepper sauce to control the level of spiciness.
- This dip can also be heated in an oven-safe dish at 350°F for about 25-30 minutes if a slow cooker is unavailable.
- Leftover dip can be refrigerated for up to 3 days and reheated gently before serving.
- For a thicker dip, add extra shredded cheese or reduce ranch dressing slightly.
