Ingredients (~4 cups dip)
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce
- 1 cup mild cheddar cheese, grated
- 2 cups cooked chicken, shredded
Beat the Cream Cheese Until Smooth
Use a handheld mixer to beat the softened cream cheese until it’s completely smooth with no lumps.
Add the ranch dressing and buffalo sauce; mix until well combined.
The mixture should be creamy and uniform in color.
Stir in Cheese and Chicken
Fold in the grated cheddar cheese and shredded chicken until everything is evenly distributed.
At this point you can either bake it or use a crockpot.
Crockpot Method – Keep on Low for ~1-2 Hours
Transfer the dip to a 3-4 quart slow cooker, cover, and keep on low heat.
The dip is ready when it’s heated through and the cheese is melted – usually takes about 1-2 hours depending on your crockpot.
Stir once halfway through if you remember.
Oven Method – Bake at 350F for ~20 Minutes
Spread the dip in a casserole dish and bake at 350F for 20-25 minutes.
You’ll know it’s done when it’s bubbling around the edges and the top starts to turn golden.
Give it a stir before serving – this helps redistribute any separated oils and makes it creamy again.
Serve warm with tortilla chips, crackers, or celery sticks.
Buffalo Chicken Dip
Ingredients
Ingredients (~4 cups dip)
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce
- 1 cup mild cheddar cheese, grated
- 2 cups cooked chicken, shredded
Instructions
- Beat cream cheese until smooth using handheld mixer.
- Add ranch dressing and buffalo sauce; mix until combined.
- Fold in cheddar cheese and shredded chicken.
- Spread in casserole dish and bake at 350F for 20-25 minutes until bubbly and golden.
- Stir before serving.
- Serve warm with chips or vegetables.