Buffalo Chicken Dip

This Buffalo Chicken Dip is an irresistibly spicy and creamy appetizer that’s guaranteed to be a hit at any gathering. With a preparation time of just 10 minutes and a cook time of 40 minutes, this recipe serves 10, making it an ideal choice for parties, game days, or casual get-togethers. The dip can also be made ahead of time, offering the convenience of freezing it for up to two months, ensuring you always have a quick and delicious appetizer option on hand.

The recipe features a base of chunk chicken, drained from cans for ease of preparation, which is heated with a generous amount of pepper sauce for that signature buffalo flavor. The addition of cream cheese and ranch dressing creates a rich, smooth texture and helps to balance the heat with its creamy tanginess. The dip is further enriched with 1½ cups of shredded Cheddar cheese, which adds a layer of gooey, melty goodness.

Once the chicken is heated and mixed with the sauce, cream cheese, ranch dressing, and half of the Cheddar cheese, the mixture is transferred to a slow cooker. This is where the magic happens: the remaining cheese is sprinkled over the top and the dip is left to cook on a low setting until it becomes hot and bubbly, perfect for dipping. The recommended accompaniments are celery sticks, providing a crisp, refreshing contrast to the dip’s richness, or keto chips for those adhering to low-carb diets.

This Buffalo Chicken Dip is not just an appetizer; it’s a conversation starter, offering a blend of flavors and textures that are sure to delight. Whether you’re looking for a simple yet satisfying dish to share with friends or need a go-to recipe for your next event, this buffalo chicken dip promises to deliver on flavor, convenience, and enjoyment.

Buffalo Chicken Dip
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Serves: 10
This buffalo chicken dip is a perfect appetizer for any occasion. Easy to prepare ahead of time and warm up for a quick appetizer. May be frozen up to 2 months. Serve with Keto Chips or Celery and Enjoy!
  • 2 (10-ounce) cans chunk, chicken, drained
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup ranch dressing
  • ¾ cup pepper, sauce
  • 1½ cups shredded, Cheddar cheese
  • 1 bunch celery, cleaned and cut into 4 inch pieces
  1. Heat chicken and hot sauce in a skillet over medium heat until heated through.
  2. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
  3. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
  4. Sprinkle the remaining cheese over the top, cover, and cook on low setting until hot and bubbly. Serve with celery sticks.