This creamy buffalo chicken dip is incredibly easy to make, highly addictive, and the perfect appetizer for your next tailgate party.
This recipe combines rotisserie chicken, cream cheese, Bleu Cheese dressing, Frank’s hot sauce, and cheddar cheese for one incredible appetizer!
It’s like eating Buffalo Chicken Wings without the mess.
Make this for your friends and family, and they will never stop talking about it. Just don’t be surprised when they ask you to make it again… and again… and again.
It is THE dip.
Fortunately for us, it’s also surprisingly easy to make. Especially when you use store-bought rotisserie chicken
You won’t need much for this dip, just five basic ingredients:
- Rotisserie chicken. Pick up a rotisserie chicken from the grocery store, or use leftovers from last night’s dinner. You can also substitute baked chicken breasts or thighs.
- Cream cheese. You’ll need two packages. Be sure to let them warm and soften first. That makes them easier to work with.
- Bleu cheese dressing. This dressing gives the dip its signature tanginess.
- Frank’s Original Red Hot Sauce. Here’s where the heat and spice come from. You can use another brand of hot sauce if you prefer.
- Shredded cheddar. Freshly shredded is best. It doesn’t contain the anti-caking agent found in pre-packaged shredded cheese.
You’ll also need celery sticks, chips, or whatever you plan to dip in the dip. 🙂
How to Make Buffalo Chicken Dip in the Crockpot
Here’s how you’ll make this delicious dip:
1. Heat the chicken and sauce. Combine the chicken and hot sauce in a skillet and warm them over medium heat. Continue until both are warmed through.
2. Add the remaining ingredients. First, add the Bleu cheese dressing and cream cheese. Stir until everything is well mixed.
Then, add half of the shredded cheddar.
3. Finish cooking. Transfer the mixture to the Crockpot or slow cooker. Add the remaining shredded cheddar on top.
Then, replace the lid of the Crockpot and cook on low until the dip is bubbly and hot.
4. Serve and enjoy! Serve the hot dip with whatever dippers you like best. (Chips, celery sticks, etc.)
Tips & Tricks
- Use room temperature cream cheese. This ensures a creamy dip that mixes together easily. Just take it out of the fridge 20-30 minutes prior to cooking. If you don’t have the time, microwave it for 45 seconds, and you’ve got yourself a nice, softened cream cheese.
- Adjust the sauce ratio to suit your tastes. You can add or reduce the hot sauce depending on how spicy you like your food. Add as much (or as little) “kick” as you like.
- Use garlic powder. While it’s normally better to use fresh ingredients, stick to garlic powder instead of minced garlic for this recipe. Garlic powder has a stronger flavor, giving the dip that nice garlicky goodness.
- Freshly grate the cheese. Speaking of cheese, I also recommend that you grate it yourself, instead of buying it pre-shredded. Pre-shredded cheese contains an anti-caking agent called cellulose. When you grate it yourself, you know you’re only getting the good stuff! For easier grating, freeze the cheese for 30 minutes prior.
- Swap out the hot sauce. Feel free to use your preferred hot sauce. I always use Frank’s Red Hot in mine, though.
- Swap out the dressing. As for the dressing, this recipe calls for Bleu cheese, but it’s totally okay to use Ranch instead. If you’re torn between the two, do half of each!
- Bake it instead. Instead of using the crockpot, you can also bake Buffalo chicken dip. Simply spread cream cheese into a 1-quart baking dish. Then, add the chicken, hot sauce, and Bleu cheese dressing. Top with cheese and bake for 20-25 minutes at 350 degrees Fahrenheit.
- Make it extra cheesy. While this recipe only calls for Cheddar cheese, I often add Mozzarella into the mix as well. Mozzarella is great for melting, so it will help give you an ooey-gooey dip.
- Make it crunchy. Want to give your dip a nice crunch? Top it with some crispy jalapenos!
What to Eat with Buffalo Dip
Dips are great with perhaps any fried food or crispy chips or veggie. This particular dip tastes amazing with carrot sticks, cucumbers, and celery sticks.
It brings your favorite potato and tortilla chips to a whole new level, as well!
Lastly, who can say no to pretzels, Saltine crackers, Ritz crackers, and toasted bread dipped in this rich and flavorful dressing?
It also makes an excellent grilled cheese sandwich. It’s your favorite childhood meal with a bit of a kick!
How Long Can Buffalo Chicken Dip Sit Out?
As long you leave the dip in the Crockpot on low, you can leave it sitting out for about 4 hours.
However, if you transfer the dip from the Crockpot to a bowl, it can’t sit out longer than 2 hours.
How to Store Leftovers
If you have any leftovers — unlikely! — store them in an airtight container in the fridge. They should last for 3 to 5 days.
When you want to serve the leftovers, reheat them in the microwave or oven.
- In the microwave. Transfer a smaller portion to a microwave-safe bowl. Heat the dip on high for 45 seconds. Then, stir and test the dip for warmth. If it needs extra time, microwave in 30-second intervals, stirring between each.
- In the oven. Set the oven to 350 degrees Fahrenheit and heat until warmed through. It shouldn’t take much longer than 10 minutes.
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