Easy 5-Ingredient Buffalo Chicken Dip
Make this simple, spicy buffalo chicken dip using only five ingredients. You can bake it or keep it warm in a slow cooker for your next game day gathering.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking or Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup shredded cooked chicken
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
Instructions
- Preheat your oven to 375 degrees Fahrenheit if baking.
- In a medium bowl, combine the softened cream cheese and shredded chicken. Mix until fully combined.
- Stir in the Frank’s RedHot sauce and the ranch or blue cheese dressing until the mixture is uniform.
- Fold in the shredded cheddar cheese. Reserve about two tablespoons of cheese for topping if desired.
- If baking, transfer the mixture to a small oven-safe dish. Bake for 15 to 20 minutes, or until heated through and the cheese is melted.
- If using a slow cooker (crockpot), transfer the mixture to the slow cooker insert. Cook on low for 1 to 2 hours, stirring occasionally, until hot.
- Top with reserved cheese, if using, during the last 5 minutes of cooking or heating. Serve warm with chips or celery sticks.
Notes
- For a spicier dip, increase the amount of Frank’s RedHot sauce to 3/4 cup.
- To make this a keto buffalo chicken dip, serve with low-carb vegetables like celery or bell pepper strips instead of crackers.
- You can prepare the dip mixture completely ahead of time. Cover and refrigerate for up to 2 days before baking or slow cooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 2
- Sodium: 550
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 14
- Cholesterol: 55