This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken (use canned or rotisserie!) mixed with your favorite buffalo sauce (I always go for Frank’s Red Hot!), cream cheese, ranch dressing, of course, lots of cheese!
Few appetizers bring a crowd together quite like warm, ooey-gooey, utterly irresistible Buffalo chicken dip. The desired recipe community can’t get enough of this easy Buffalo chicken dip with canned chicken — it has more than 4,000 rave reviews from happy home cooks. Find out what all the fuss is about with this top-rated recipe.
Buffalo Chicken Dip Ingredients
Here’s what you’ll need to make this top-rated Buffalo chicken dip with canned chicken:
Chicken
This Buffalo chicken dip starts with two cans of chunk chicken, making it extra easy and affordable. Of course, you can substitute rotisserie chicken or shredded chicken breasts if you’d prefer.
Cream Cheese
Make sure the cream cheese is softened for easy incorporation.
Ranch dressing
A cup of ranch dressing adds creaminess and tang.
Hot Sauce
Hot pepper sauce (such as Frank’s) turns up the heat, mimicking the spicy flavor of Buffalo chicken wings. Use more or less than the recipe calls for to suit your flavor preferences.
Cheese
Cheddar cheese is melted into the dip, creating a satisfyingly gooey texture and cheesy flavor.
How to Make Buffalo Chicken Dip
You’ll be shocked how quickly and easily this Buffalo chicken dip comes together. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect:
Heat the chicken and hot sauce in a skillet until heated, then mix in the cream cheese and dressing. When the mixture is well-blended, add half of the cheese and stir until incorporated. Transfer the dip to a slow cooker. Sprinkle the remaining cheese on top and cook on Low until bubbly.
How to Serve Buffalo Chicken Dip
Recipe creator NUNPUNCH suggests serving this Buffalo chicken dip with celery sticks and chicken-flavored crackers. Corn or tortilla chips would also work well. If you want to go the extra mile, try pairing it with toasted baguette slices, homemade pita chips, or homemade pita bread.
How to Store Buffalo Chicken Dip
Transfer the cooled Buffalo chicken dip to a shallow airtight container and store it in the fridge for up to one week. Reheat it slowly on the stove or in the microwave in short intervals.
Can You Freeze Buffalo Chicken Dip?
Yes, you can freeze Buffalo chicken dip for up to three months. You should be aware that, since cream cheese and ranch dressing don’t freeze well, the texture might change a bit after freezing and thawing — it’ll still be tasty, just not quite as delicious as it once was.
To freeze Buffalo chicken dip: Spread the cooled dip on a lined baking sheet, cover, and freeze until solid. Cut the frozen dip into serving-sized chunks and transfer to freezer-safe containers. Reheat in the fridge overnight, stir well, and reheat gently on the stove or in the microwave.
Ingredients
- 2 (10 ounces) cans chunk chicken, drained
- ¾ cup hot pepper sauce (such as Frank’s RedHot)
- 2 (8 ounces) packages of cream cheese, softened
- 1 cup ranch dressing
- 1 ½ cups shredded Cheddar cheese
- 1 bunch celery, cut into 4-inch pieces
- 1 (8-ounce) box of chicken-flavored crackers
How to Make Crock Pot Buffalo Chicken Dip
Like I said, all you have to do is add the ingredients into your crock pot, stir to combine, then start slow cooking. Be sure your cream cheese is at room temperature to make this process a little easier.
- If you’re using a 3-quart crock pot cook on LOW for 1-1/2 — 2 hours, stirring occasionally.
- If you’re using a 6-quart crock pot, cook on LOW for 1 — 1-1/2 hours, stirring occasionally.
Baked Buffalo Chicken Dip
Baking it in the oven is how the original recipe is written. There are three simple steps for making it this way:
- Combine shredded chicken with a bottle of hot sauce. Spread in a baking pan.
- On the stove, melt together cream cheese and a bottle of ranch dressing. Pour over the hot sauce-infused chicken.
- Spread a combination of shredded cheddar and Monterey Jack cheeses over the top and pop it in the oven!
Crockpot Buffalo Chicken Dip
Making this dip in the crock pot is a fantastic way to serve it at a party or for a big crowd.
Simply add all of the ingredients (cube the cream cheese) to a 4 to 6-quart slow cooker, stir to combine, and cook on low for 3 to 4 hours, stirring once or twice, then switch to the keep warm setting.
What to Serve With It
If you’re wondering what goes well with buffalo chicken dip or what to dip into it, the possibilities are endless! Here are some of our favorites:
- Tortilla chips
- Potato chips
- Fritos scoops
- Crackers
- Veggies (celery sticks and carrot sticks are a favorite)
- Toasted baguette slices
- Top with sliced green onion or chives for an extra pop of color
Recipe Tips
- The Layers: This dip was originally written as a layered dip, but you can stir everything together before baking if you’d prefer. Some reviewers have mentioned that the layer of cheese on top is too thick and while I haven’t had that issue, it would be just as delicious with everything mixed together!
- Make-Ahead: Prepare the dip up to one day in advance, cover, and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.
- Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!
- Freezing: You can freeze this dip for up to 3 months in an airtight container or a baking dish covered tightly in plastic wrap and foil. Thaw overnight in the refrigerator then cook as desired in the oven (remove coverings) or transfer everything to the slow cooker.
Recipe!
Buffalo Chicken Dip
Equipment
- cups
- pan
Ingredients
- 2,10 oz cans chunk chicken breast
- 8 oz block cream cheese, softened to room temp
- 4 oz finely shredded Colby jack cheese
- 1/2 cup Franks wing sauce
- 1/2 cup gluten-free ranch dressing
- for dipping tortilla chips carrots celery
Instructions
- Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart crock pot, or 6 quart crock pot. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If you use a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.
- Make ahead: Add all the ingredients into the crock of your slow cooker then refrigerate up to 2 days ahead of time. Place on the crock pot base then cook on low for an additional 30 minutes, or until heated through.
- Leave a comment and star rating if you loved the recipe!
Notes
Recipe Tips
- The Layers:This dip was originally written as a layered dip, but you can stir everything together before baking if you’d prefer. Some reviewers have mentioned that the layer of cheese on top is too thick and while I haven’t had that issue, it would be just as delicious with everything mixed together!
- Make-Ahead:Prepare the dip up to one day in advance, cover, and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.
- Storing Leftovers:Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!
- Freezing:You can freeze this dip for up to 3 months in an airtight container or a baking dish covered tightly in plastic wrap and foil. Thaw overnight in the refrigerator then cook as desired in the oven (remove coverings) or transfer everything to the slow cooker.