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Buffalo chicken dip, still in the casserole dish it was baked in, sits on a light blue countertop next to a bowl of tortilla chips.
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Buffalo Chicken Dip Recipe

This Buffalo Chicken Dip is the best, easy party appetizer! It can be cooked in the oven or slow cooker - both options are incredibly easy to pull together - and scooped with chips, crackers, or crunchy veggies. It's the ultimate recipe for all of your party and potluck needs!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 8 Servings
Author: Cassy Joy Garcia

Ingredients

  • 3 cups shredded chicken*
  • 6 ounces (about 2 cups) shredded cheddar cheese
  • 6 ounces (about 2 cups) shredded Monterey jack cheese
  • 1 cup Frank's RedHot Original, or other hot sauce of choice
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon dried dill
  • 1 teaspoon granulated garlic
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • Green onion, sliced, for garnish

Instructions

Oven Method

  • Preheat the oven to 350°F. In a large bowl, mix together the shredded chicken, half of the shredded cheese (1 cup of cheddar and 1 cup of Monterey jack), hot sauce, cream cheese, sour cream, mayonnaise, dill, granulated garlic, salt, and pepper.
  • Pour into a 9x13 baking dish, cover with the remaining 2 cups of shredded cheese and then bake for 20 minutes.
  • Garnish with sliced green onion and serve with tortilla chips, potato chips, crackers, or fresh veggies.

Slow Cooker Method

  • Combine the shredded chicken, half of the shredded cheese (1 cup of cheddar and 1 cup of Monterey jack), hot sauce, cream cheese, sour cream, mayonnaise, dill, granulated garlic, salt, and pepper in the slow cooker basin.
  • Place the lid on the slow cooker and turn the heat on high for 2 hours or low for 3 hours, stirring and scraping the bottom of the slow cooker about every 30 minutes.
  • After your final stir, top with the remaining cheese and the sliced green onion. Place the lid back on the slow cooker and let the cheese melt for about 30 minutes.
  • Serve with tortilla chips, potato chips, crackers, or fresh veggies.

Notes

*For the chicken, you can use 3 cups of already cooked and shredded chicken, 1.25 pounds of fresh chicken breasts or tenders (you'll need to cook and shred the chicken before making the dip), the chicken from 1 small rotisserie chicken, or (5) 5-ounce cans of chicken breasts.

Nutrition

Calories: 435kcal | Carbohydrates: 4g | Protein: 26g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 1383mg | Potassium: 272mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 23mg | Calcium: 368mg | Iron: 1mg