Buffalo Chicken Dip (Crockpot Recipe)
This easy game day appetizer combines classic buffalo wing flavors with cool creaminess in an easy dip made in the crockpot.
Servings: 12 servings
Calories: 232kcal
Ingredients
- 16 oz cream cheese (full fat is best) softened
- 1/2 cup ranch dressing
- 1/2 cup sour cream (full fat is best)
- 1/3 cup blue cheese crumbles divided
- 2 cups cooked and shredded chicken (rotisserie chicken is great for this)
- 1/2 cup buffalo wing sauce
- 2 cups shredded cheddar cheese divided
- 3 green onions sliced (for garnish)
- fresh parsley minced (for garnish)
- additional blue cheese crumbles (for garnish)
Instructions
Assemble
- In a mixing bowl, combine cream cheese, ranch dressing, sour cream, 1/4 cup of the blue cheese crumbles, chicken, buffalo wing sauce and 1 cup of cheddar cheese. Stir to combine well.
- Lightly spray a 3 quart slow cooker with non-stick cooking spray. Transfer mixture to slow cooker and top with remaining 1 cup of cheese.
Cook
- Cover and cook on LOW for 2-3 hours, until hot and bubbly.
Serve
- Sprinkle with remaining blue cheese, green onions and parsley (if using). Serve hot with tortilla chips or celery sticks.
Video
Notes
- Recipe makes approximately 6 cups.
- To double this recipe, double all the ingredients and cook in a 6 quart or larger slow cooker on LOW for 3-4 hours.
Baked Buffalo Chicken Dip:
- Mix up the recipe as directed, but instead of transferring to a crockpot, transfer to a lightly greased shallow baking dish, like a deep dish pie pan or 2-3 quart baking dish.
- Bake at 350°F for 20-30 minutes, or until hot and bubbly.
- Garnish as desired and serve hot.
Nutrition
Calories: 232kcal | Carbohydrates: 5g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 849mg | Potassium: 209mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 0.5mg
