Buffalo Chicken Dip Recipe

Spice up your party with this irresistibly creamy and tangy buffalo chicken dip. Quick, easy, and guaranteed to be a crowd-pleaser!

Course Appetizer

Cuisine American

Diet Diabetic, Gluten Free

Keyword Buffalo Sauce, Chicken, Keto, Ranch, Sugar Free

Prep Time 10

Cook Time 30

Servings servings

Calories 305kcal

Author Stacy Williams

Cost $6.00

Get Recipe Ingredients

Preheat oven to 350°F. Cook and shred chicken. If using a rotisserie chicken, shred. Chop celery and soften cream cheese.
In a medium mixing bowl, combine softened cream cheese and ranch dressing and mix thoroughly. It will have the consistency of cottage cheese when it is ready.
12 oz. Cream Cheese, 3/4 c. Ranch Dressing
Add the shredded chicken to a large skillet or pot. Stir in the hot sauce and heat over medium heat until warmed and thoroughly mixed.
2 c. Chicken, 1/2 c. Hot Sauce
Stir in the cream cheese/ranch mixture and celery, if using, and heat until warmed.
3/4 c. Celery
Add the mixture to a baking dish and smooth out so it bakes evenly.
Top with shredded cheddar cheese. Use however much or little cheese you prefer. I used around 1 cup give or take.
Cheddar Cheese
Bake at 350°F 30-35 minutes or until heated throughout and cheese is bubbly. Serve with crackers, on buns, with baked potatoes or cut veggies.

Nutrition facts are auto-calculated. Please use caution if you follow a special diet.
This dip freezes well. To do so, allow the dip to cool completely and freeze in portion sized containers.
To make a slow cooker buffalo chicken dip using this recipe, follow steps one and two on the recipe card below. Then, add all ingredients to your slow cooker. Cook on low 3-4 hours or high 1-2 hours making sure to stir well every 30-minutes or so.