There are a lot of variations on Buffalo Chicken Dip. I tried many of the top-rated ones and combined the best parts of each to create this yummy recipe.
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Always popular at parties, Buffalo Chicken Dip is easy to throw together and it'll be gobbled up, so don't count on having leftovers!
Most recipes call for ranch dressing, but I felt it made the dip too runny, and not as creamy as I think it ought to be. So I used ranch seasoning mix (store bought or homemade) and sour cream in its place.
I also opted to use plenty of chicken!
While I chose to use the oven and bake the dip, this recipe easily adapts to cooking in a slow cooker.
Serve Buffalo Ranch Chicken Dip with tortilla chips, potato chips, veggie sticks (celery works great) or, my personal favorite, slices of crusty bread, such as French bread.
After all my experimentation, I chose these ingredients to obtain the creamiest dip and buffalo flavor, plus the added bonus of cheese.
- Chicken breast meat, shredded
- Cream cheese
- Sour cream
- Cheddar cheese (try this super-fast grater)
- Frank's Red Hot Sauce
- Garlic (powder or clove)
- Ranch seasoning mix (store bought or homemade)
- Bleu cheese and sliced green onion for garnish
See recipe card for quantities.
To make this buffalo chicken dip recipe, I used a large, non-stick sauce pan to keep all the dairy products from sticking to the pan, for easier cleanup.
Saute the garlic in butter, then add cream cheese and sour cream.
Add the cheddar and stir until fully melted and blended.
Blend in the Ranch seasoning and Frank's Red Hot Sauce.
Add the chicken and stir until blended.
Simmer about 3 minutes or so, until the chicken is heated through. Pour into a baking dish and bake for 20 minutes, then serve.
Hint: Taste the dip after all the ingredients are combined and heated through. If you want more heat, just add more hot sauce.
Slow cooker adaptation
If you prefer, you can make Buffalo Chicken Dip by tossing all the ingredients (minus the garnishes) into a slow cooker and combining them well. Cook on Low setting for 3-4 hours or on High for 2 hours, and stir every 30 minutes.
Taste the dip after all the ingredients are combined and heated through. If you want more heat, just add more hot sauce.
I boiled two large chicken breasts and shredded them. If you prefer you can used canned chicken (drained really well), or use rotisserie chicken that's been de-skinned and de-boned.
If you prefer, you can toss all the ingredients (minus the garnish) into a slow cooker and combine them well. Cook on Low setting for 3-4 hours or on High for 2 hours, and stir every 30 minutes.
If you combine the ingredients on the stove top, then a non-stick sauce pan works best. A whisk works great for blending the wet ingredients, and a silicone spatula is the best tool for keeping the dip stirred from the bottom of the pan.
If you actually have leftovers, store Buffalo Ranch Chicken Dip in an airtight container in the refrigerator for up to one week.
These ingredients do/don't stand up well to freezing, so I wouldn't recommend it.
Looking for other recipes like this? Try these:
Buffalo Chicken Dip
- 1 tablespoon unsalted butter
- 1 clove garlic minced, or 1 teaspoon garlic powder
- 4 ounces cream cheese softened
- ½ cup sour cream
- 2 cups grated cheddar cheese
- 1 tablespoon Ranch seasoning mix
- ⅓ cup Frank's Red Hot Sauce more or less, to taste
- 4 cups shredded chicken if using canned, drain well
- 2 tablespoons bleu cheese crumbles
- 2 tablespoons chopped green onion
- In a large non-stick saucepan, melt the butter over medium-low heat. Add the garlic and saute for 30 seconds.
- Add the sour cream and cream cheese and blend well.
- Add the Ranch seasoning and hot sauce, again blending thoroughly.
- Add the cheddar cheese and stir until completely melted and blended.
- Stir in the shredded chicken and stir well. Simmer for three to four minutes, until everything is heated through.
- Pour the dip into a baking dish and bake for 20 minutes. Remove from the oven and garnish with the bleu cheese and chopped green onion. Serve with your favorite dippers.
- Cook chicken to an internal temperature of 165 degrees Fahrenheit
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove