The best buffalo chicken dip! With the best with a perfect balance of cream cheese, ranch, and buffalo sauce and easy to make in the slow cooker.
Ingredients
2cupsshredded cooked chicken
16ouncescream cheesecut into cubes
1cupranch dressing
¾cupbuffalo sauce
2cupsshredded cheddar cheesedivided
crumbled blue cheeseoptional topping
sliced scallionsoptional topping
Instructions
Lightly spray the inside of the crockpot with non-stick cooking spray.
Add the shredded chicken, cream cheese, ranch dressing, buffalo sauce, and 1 ½ cups of the shredded cheddar cheese to the crockpot and gently stir to incorporate.
Place the lid on the crockpot and cook on low for 2 ½ to 3 hours.
30 minutes before the timer goes off, lift the lid and add the last ½ cup of shredded cheddar cheese on top. Return the lid and let cook for the remaining 30 minutes.
When the timer goes off, top with blue cheese crumbles and scallions, if desired. Serve warm.
Notes
This dip pairs well with tortilla chips, freshly cut veggies, thick-sliced bread, and crackers.While serving your buffalo dip, you can keep it in the crockpot on the warm setting. After serving, transfer the dip to an airtight container and store it in the refrigerator. This dip can be stored in the fridge for 3-5 days. To reheat, simply put in the microwave for 30-second increments until it is hot and ready to eat.