Buffalo Chicken Dip
Shredded chicken combined with buffalo sauce and cheese pairs perfectly with tortilla chips or celery sticks. Bake it or slow cook it for an easy, crowd pleasing snack!
Ingredients
- 1 pckg cream cheese, softened (we use reduced fat, but use what you prefer)
- ½ cup buffalo sauce (we use Frank's, buffalo NOT hot sauce)
- ½ cup Ranch dressing
- 3 cups shredded chicken
- ½ cup shredded cheese (or more- Mexican blend or cheddar)
Instructions
- Combine softened cream cheese, buffalo sauce, and ranch dressing in a slow cooker. Cream cheese may still be lumpy.
- Stir in chicken. Cover and cook on High for 45 minutes (caution: slow cooker can get hot inside and out).
- Carefully stir all ingredients in slow cooker. Sprinkle shredded cheese evenly over top and replace cover. Cook for 15 more minutes.
- Serve hot dip with tortilla chips or celery sticks.
Oven Method:
- Preheat oven to 350º F. In a shallow casserole dish, combine softened cream cheese, buffalo sauce and ranch dressing.
- Stir in shredded chicken. Sprinkle shredded cheese evenly over top. Bake for 20-25 minutes or until cheese is melted and dip is heated through.
- Carefully remove from oven and serve hot with tortilla chips or celery.
Notes
- We used a shredded rotisserie chicken, but there are other options:
- Try substituting blue cheese dressing for the ranch dressing
- Replace shredded cheese with crumbled blue cheese
Nutrition
Calories: 172kcal | Carbohydrates: 1g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 689mg | Potassium: 137mg | Sugar: 1g | Vitamin A: 69IU | Calcium: 91mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
