Buffalo Chicken Dip
This Buffalo Chicken Dip blends tender chicken, cream cheese, ranch dressing, hot sauce, and cheddar cheese into a rich, creamy appetizer perfect for parties, game nights, and gatherings. Serve with celery sticks, crackers, or tortilla chips.
20 Servings
Ingredients
- 2 10 oz cans chunk chicken, drained
- ¾ cup hot pepper sauce e.g., Frank’s RedHot
- 2 8 oz packages cream cheese, softened
- 1 cup ranch dressing
- 1 ½ cups shredded cheddar cheese
- 1 bunch celery cut into 4-inch sticks
- 1 8 oz box chicken-flavored crackers
Instructions
Prepare the Chicken:
- Drain the canned chicken thoroughly and place it in a skillet over medium heat. Add the hot pepper sauce and stir. Cook the mixture for 3-5 minutes, allowing the chicken to absorb the sauce.
Incorporate the Cream Cheese and Ranch Dressing:
- Reduce the heat to low and stir in the softened cream cheese and ranch dressing. Continue stirring for 3-5 minutes until the mixture becomes creamy and fully blended.
Add the Cheddar Cheese:
- Once the base is smooth, mix in ½ cup of the shredded cheddar cheese. Stir gently until the cheese melts into the dip, enhancing the creamy texture.
Transfer to a Slow Cooker or Baking Dish:
- Pour the chicken mixture into a slow cooker or a baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top for a bubbly, cheesy finish.
Cook Until Heated Through:
- Slow Cooker: Cover and cook on low for 35 minutes until the dip is hot and bubbly.
- Oven: If using a baking dish, preheat the oven to 350°F (175°C) and bake uncovered for 25 minutes or until the top is golden and bubbly.
Serve Immediately:
- Once fully heated, serve the Buffalo Chicken Dip warm with celery sticks, crackers, or tortilla chips.
Notes
To make this dip gluten-free:
- Ensure the ranch dressing and hot sauce are labeled gluten-free.
- Substitute chicken-flavored crackers with gluten-free tortilla chips, cucumber slices, or gluten-free pretzels.
- Confirm the cheddar cheese and cream cheese are gluten-free certified brands.