Buffalo Chicken Dip Recipe
User Reviews
5
Buffalo Chicken Dip Recipe
Description
This dip starts with cooked, shredded chicken mixed with cream cheese, ranch or blue cheese dressing, buffalo sauce, cheddar cheese, and a seasoning blend. The mixture is spread into a baking dish and baked at 350°F until bubbling and hot, then optionally topped with bleu cheese crumbles for added richness.
Alternatively, the ingredients can be combined and warmed in a slow cooker for convenience and extended serving. The dip's creamy texture balances the heat and sharpness of buffalo sauce and cheeses, making it a flavorful snack for dipping with celery, fritos, pita chips, or tortilla chips.
When preparing in advance, the dip can be assembled without baking and refrigerated for up to two days. It also freezes well for up to two months; thaw in the refrigerator overnight and reheat before serving, though freezing may slightly affect the cheese texture.
For the slow cooker method, chicken can be cooked directly in the slow cooker, shredded, and then combined with other ingredients, simplifying preparation and reducing cleanup.
Ingredients
- 2 cups chicken breast cooked and shredded
- 1 (8-ounce) package cream cheese softened
- 1/2 /2 cup ranch dressing or blue cheese dressing, homemade or store-bought
- 3/4 /4 cup buffalo sauce homemade or store bought, recipe
- 1 cup cheddar cheese grated
- 1/2 /2 teaspoon seasoning mix Stone House brand
- bleu cheese optional, crumbled
Instructions
- Preheat oven to 350º F.
- Mix together all ingredients except bleu cheese crumbles (if using) and pour into a medium baking dish.
- Bake for 15-20 minutes or until hot and bubbly.
- Remove from the oven and sprinkle with bleu cheese crumbles, if using.
- Serve with celery sticks, fritos, pita chips, or tortilla chips.
Slow Cooker Buffalo Chicken Dip Recipe
- Lightly spray the insert to the slow cooker with cooking spray or olive oil.
- Mix together all ingredients except blue cheese crumbles (if using) and pour into the insert of the slow cooker. Top with remaining cheddar cheese and bleu cheese crumbles. Place lid on the slow cooker and turn on to the low or warm setting for up to 4 hours.
Notes
- You can cook and shred the chicken directly in the slow cooker, discarding drippings before mixing with other ingredients.
- Assemble the dip ahead without baking and store refrigerated up to 2 days before baking.
- Freeze the assembled dip for up to 2 months; thaw overnight in the refrigerator before reheating.
- Expect some texture changes in the cheese after freezing and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 174mg | 7% |
| Potassium | 33mg | 1% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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