This creamy, spicy buffalo chicken dip is one of those party favorites that practically makes itself. The crock pot keeps everything melty and irresistible, and the ranch packet adds that perfect tangy balance. If you need an easy crowd-pleaser, this is it.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works beautifully)
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 packet ranch seasoning mix
- Optional: 1/2 cup mozzarella for extra stretch
Steps
- Prep the crock pot. Add the shredded chicken, cream cheese, cheddar, buffalo sauce, ranch dressing, and the ranch packet directly into the slow cooker.
- Stir everything together. It doesn’t have to be perfectly smooth it melts as it cooks.
- Cook on LOW for 2–3 hours or until everything is hot and creamy. Give it a gentle stir halfway through.
- Add mozzarella (optional). Stir it in during the last 20 minutes for a lovely cheesy pull.
- Serve warm. Switch the crock pot to “Warm” to keep it perfect for guests.
Chef’s Tips
- Adjust the heat: Add extra buffalo sauce for more kick, or a little extra ranch dressing to mellow it.
- Avoid dryness: If it thickens too much, stir in 2–3 tablespoons of milk to loosen it.
- Make ahead: Mix all ingredients in the crock pot insert the night before and refrigerate just pop it in and cook when ready.
Variations
- Blue cheese twist: Add crumbles on top for that classic buffalo flavor.
- Low-carb version: Use part-skim cheeses and serve with celery sticks or mini peppers.
- Smoky style: Add a pinch of smoked paprika or a splash of Worcestershire.