Description

Craving a spicy, creamy appetizer that’s a guaranteed hit at any gathering? Buffalo Chicken Dip is the ultimate crowd-pleaser! This indulgent dip combines tender chunk chicken, zesty hot sauce, rich cream cheese, and tangy ranch dressing, topped with melted Cheddar cheese for a gooey, flavorful treat. Perfect for game days, parties, or casual get-togethers, this dip is easy to prepare and pairs perfectly with celery sticks and crackers.

Ingredients

This dip comes together with ingredients that create a spicy, creamy, and cheesy appetizer. Here’s what you need and why each matters:

Chunk Chicken (2 10-oz cans, drained): Provides tender, convenient protein with a shredded texture.
Hot Pepper Sauce (¾ cup, such as Frank’s RedHot): Delivers the signature spicy, tangy Buffalo flavor.
Cream Cheese (2 8-oz packages, softened): Creates a creamy, rich base for the dip.
Ranch Dressing (1 cup): Adds tangy, cooling flavor to balance the heat.
Shredded Cheddar Cheese (1 ½ cups): Offers melty, cheesy goodness and sharp flavor.
Celery (1 bunch, cut into 4-inch pieces): Provides a crisp, fresh vehicle for dipping.
Chicken-Flavored Crackers (1 8-oz box): Adds a savory, crunchy option for scooping.

Substitutions and Variations

Chicken: Use 2 cups shredded rotisserie chicken or cooked, shredded chicken breast for a fresher option.
Hot Sauce: Adjust to ½ cup for milder flavor or use a different brand like Texas Pete; add ¼ tsp cayenne for extra heat.
Cream Cheese: Swap for low-fat cream cheese or a mix of cream cheese and sour cream for a lighter texture.
Ranch Dressing: Substitute with blue cheese dressing for a classic Buffalo wing pairing or use homemade ranch.
Cheddar Cheese: Replace with Monterey Jack, mozzarella, or a Mexican blend for different cheese profiles.
Gluten-Free: Use gluten-free crackers and ensure hot sauce and ranch are gluten-free.
Add-Ins: Mix in ¼ cup chopped green onions, crumbled blue cheese, or diced jalapeños for extra flavor.

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Instructions

Prepare the Chicken Mixture:
- In a large skillet over medium heat, combine 2 (10-oz) cans drained chunk chicken and ¾ cup hot pepper sauce (such as Frank’s RedHot).
- Cook, stirring occasionally, until heated through, about 3–5 minutes.
Add Cream Cheese and Ranch:
- Stir in 2 (8-oz) packages softened cream cheese and 1 cup ranch dressing.
- Cook and stir until the mixture is well blended and warm, about 3–5 minutes, ensuring the cream cheese melts smoothly.
Incorporate Cheese:
- Mix in ¾ cup of the shredded Cheddar cheese (half of the 1 ½ cups total) until just combined.
- Transfer the mixture to a slow cooker.
Slow Cook the Dip:
- Sprinkle the remaining ¾ cup shredded Cheddar cheese over the top of the mixture in the slow cooker.
- Cover and cook on Low for about 35 minutes, or until the dip is hot, bubbly, and the cheese on top is melted.
Serve:
- Serve the dip hot directly from the slow cooker, accompanied by 1 bunch celery cut into 4-inch pieces and 1 (8-oz) box chicken-flavored crackers.
- Stir the dip before serving to ensure a consistent texture.

Cooking Tips

Smooth Cream Cheese: Soften cream cheese at room temperature for 30 minutes or microwave for 15–20 seconds to ensure easy blending.
Adjust Heat: Taste the mixture after adding hot sauce and adjust with more sauce or ranch to balance spice levels.
Slow Cooker Timing: Check the dip at 30 minutes; if not bubbly, cook for an additional 5–10 minutes, but avoid overcooking to prevent separation.
Dipping Consistency: Stir the dip well before serving to combine the melted cheese and creamy base; keep the slow cooker on Warm for serving.
Fresh Celery: Cut celery just before serving and store in cold water in the fridge to maintain crispness.