Description
This Crockpot Buffalo Chicken Dip is a creamy, cheesy, and perfectly balanced appetizer packed with bold flavors from Frank’s RedHot Buffalo Wings Sauce, ranch seasoning, blue cheese, and melty cheddar and mozzarella cheeses. Ideal for parties and game days, it’s easy to prepare and served warm with chips, crackers, or veggies.
Ingredients
Scale
Buffalo Chicken Dip Ingredients
- 2/3 cup Frank’s RedHot Buffalo Wings Sauce (NOT original/traditional)
- 3/4 cup full fat sour cream
- 2 tablespoons dry ranch dressing seasoning mix
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 pound cooked and shredded chicken (about 1 large rotisserie, 4 packed cups)
- 1/4 cup blue cheese crumbles
- 1 1/3 cups packed finely shredded cheddar cheese (divided)
- 2/3 cups packed finely shredded mozzarella cheese (divided)
- 8 ounces full-fat cream cheese (cubed into 12 pieces)
For Garnish and Serving
- Green onions, chopped
- Additional crumbled blue cheese
- Cilantro or parsley
- Chips, crackers, crostini, pretzels, or assorted veggies (carrots, celery sticks, bell peppers)
Instructions
- Prep Crockpot: Spray the crockpot insert with nonstick cooking spray to prevent sticking during cooking.
- Combine Ingredients: In the crockpot, whisk together the Frank’s RedHot Buffalo Wings Sauce, full fat sour cream, dry ranch dressing seasoning mix, chili powder, smoked paprika, garlic powder, onion powder, and salt. Stir in the shredded chicken, blue cheese crumbles, 1 cup of shredded cheddar cheese, and 1/3 cup of shredded mozzarella cheese until evenly combined.
- Add Cream Cheese: Microwave the cubed cream cheese on a plate for 25 seconds to soften, then evenly distribute the cubes over the chicken mixture without stirring them in.
- Cook First Phase: Cover the crockpot and cook on low heat for 1 hour, allowing the cream cheese to start melting into the mixture.
- Stir the Dip: After 1 hour, stir the mixture thoroughly until the cheeses and cream cheese are well incorporated and smooth.
- Continue Cooking: Depending on your crockpot size and age, cook for an additional 1 to 1 1/2 hours on low, stirring occasionally, until the dip is hot and all cheeses are completely melted.
- Top with Cheese: Sprinkle the remaining 1/3 cup of cheddar cheese and 1/3 cup of mozzarella cheese evenly over the dip. Cover and cook on low for an additional 20 minutes or until the top cheese has melted fully.
- Garnish and Serve: Set the crockpot to low or warm setting to keep the dip hot. Garnish with chopped green onions, extra crumbled blue cheese, and optionally cilantro or parsley. Serve warm alongside chips, crackers, crostini, pretzels, and fresh vegetables like carrot sticks, celery, and bell peppers.
Notes
- Use Frank’s RedHot Buffalo Wings Sauce labeled "Wings Sauce" for best flavor, not the original or traditional version.
- Microwaving the cream cheese before adding helps it melt smoothly within the dip.
- Adjust cooking time based on your crockpot size; smaller or older models may need longer.
- This dip is perfect for game day or parties as it can be kept warm in the crockpot for several hours.
- For a milder dip, reduce the amount of buffalo sauce or substitute with a milder hot sauce.
- Substitute rotisserie chicken with leftover cooked chicken or shredded cooked turkey if preferred.
- Garnish options can be customized with fresh herbs like cilantro or parsley to add color and freshness.
Nutrition
- Serving Size: 1/14th of recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 55 mg
