This Buffalo Chicken Dip is an easy appetizer to make for the big game and a favorite that all enjoy with chips, veggies or crackers!
When there’s football, there’s dip! It’s always a staple in our house when football is on TV. It just kind of goes together like bread and butter. Appetizers and dips vary each time but this frank’s buffalo chicken dip is the one we make the most. It’s not too hard to throw together using one of the three methods to make it; crockpot, stovetop or oven.
Recipe Tips & Variations
- Can substitute Mexican blend cheese for Blue cheese.
- Make it more spicy by adding more hot sauce or reduce the heat with less hot sauce.
- To save on time you can use already cooked chicken such as rotisserie chicken from the deli or even leftover chicken from the night before.
- Store leftovers in an airtight container in the fridge for 2-3 days. To reheat, place in a microwave safe dish and on high until desired temperature.
What to Serve with Buffalo Chicken Dip
Buffalo Chicken Dip makes a great appetizer and is best when served with chip, crackers or veggies. Our favorite is with celery sticks and crackers coming in second!
More Delicious Party Appetizers
Buffalo Chicken Dip Ingredients
4 cups chicken, cooked and shredded
8oz. cream cheese, softened
1 cup ranch dressing
1 cup Mexican blend cheese
2/3 cup frank’s red hot (can add less if too hot)
Chips, crackers or veggies for dipping
How to Make Buffalo Chicken Dip
Stovetop Method:
Cook and shred chicken or use shredded rotisserie chicken. In a large saucepan, over medium heat add the cream cheese, frank’s red hot, ranch dressing and shredded cheese. Stir until hot and melted. Add shredded chicken and stir until hot and bubbly. Pour in a serving bowl and serve with chips, crackers or veggies.
Oven Method:
Cook and shred chicken or use shredded rotisserie chicken. Preheat oven to 350 degrees. In a 13X9 baking dish, combine the shredded chicken and hot sauce spreading it in an even layer. In a large saucepan, over medium heat add the cream cheese, and ranch dressing. Stir until hot and melted. Pour mixture evenly over chicken.
Bake uncovered for 20 minutes. Sprinkle shredded cheese over top and bake uncovered for another 10 minutes. Let stand for 10 minutes before serving. Pour in a serving bowl and serve with chips, crackers or veggies.
Crockpot Method:
Cook and shred chicken or use shredded rotisserie chicken. Add all ingredients to crockpot and cook on low for about 1-2 hours until hot and bubbly. Pour in a serving bowl and serve with chips, crackers or veggies.
Buffalo Chicken Dip
This Buffalo Chicken Dip is an easy appetizer to make for the big game and a favorite that all enjoy with chips, veggies or crackers!
Ingredients
- 4 cups chicken, cooked and shredded
- 8oz. cream cheese, softened
- 1 cup ranch dressing
- 1 cup Mexican blend cheese
- 2/3 cup frank's red hot (can add less if too hot)
- Chips, crackers or veggies for dipping
Instructions
Stovetop Method:
Cook and shred chicken or use shredded rotisserie chicken. In a large saucepan, over medium heat add the cream cheese, frank's red hot, ranch dressing and shredded cheese. Stir until hot and melted. Add shredded chicken and stir until hot and bubbly. Pour in a serving bowl and serve with chips, crackers or veggies.
Oven Method:
Cook and shred chicken or use shredded rotisserie chicken. Preheat oven to 350 degrees. In a 13X9 baking dish, combine the shredded chicken and hot sauce spreading it in an even layer. In a large saucepan, over medium heat add the cream cheese, and ranch dressing. Stir until hot and melted. Pour mixture evenly over chicken.
Bake uncovered for 20 minutes. Sprinkle shredded cheese over top and bake uncovered for another 10 minutes. Let stand for 10 minutes before serving. Pour in a serving bowl and serve with chips, crackers or veggies.
Crockpot Method:
Cook and shred chicken or use shredded rotisserie chicken. Add all ingredients to crockpot and cook on low for about 1-2 hours until hot and bubbly. Pour in a serving bowl and serve with chips, crackers or veggies.
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