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–+ servings
Buffalo chicken dip in a bowl on a plate surrounded by baguette toasts, sliced cucumbers, tortilla chips and celery sticks.

Buffalo Chicken Dip

This is the ultimate buffalo chicken dip that actually stays creamy! It’s a crowd-favorite appetizer that can be made in the slow cooker or the oven for the perfect gameday snack.
5 from 2 votes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings

Ingredients  

  • 1 (8-oz.) package cream cheese
  • 2 cups shredded sharp cheddar cheese 
  • 1/2 cup sour cream
  • 3/4 cup Frank’s Original RedHot Sauce (See Kelly’s Note)
  • 1 cup mild salsa
  • 2 teaspoons garlic powder
  • 3 cups shredded cooked chicken
  • 1/4 cup crumbled blue cheese, for serving
  • Sliced scallions, green parts only, for serving
  • Tortilla chips, celery sticks or sliced cucumbers, for serving

Instructions 

  • In a large bowl, stir together the cream cheese, shredded cheddar cheese, sour cream, hot sauce, salsa, garlic powder and shredded cooked chicken.

For the Slow Cooker:

  • Transfer the buffalo chicken mixture to a large slow cooker, cover, and set it to LOW for 2 hours.
  • Stir the dip and switch the slow cooker to WARM. Top with crumbled blue cheese and sliced scallions then serve with tortilla chips, celery sticks or sliced cucumbers.

For the Oven:

  • Transfer the buffalo chicken mixture into a 9- or 10-inch oven-safe skillet (or 13x9-inch baking dish) and bake at 350° for 20 to 25 minutes or until bubbly and warmed through.
  • Top the hot dip with crumbled blue cheese and sliced scallions. Serve immediately with your favorite dippers.

Notes

  • For added heat, increase the Frank’s Original RedHot Sauce to 1 cup. This adjustment can be made even after preparing and tasting the dip, as the hot sauce can be stirred in at any time.
  • This dip is amazing both hot or cold! While heating the dip on low allows for all the delicious cheeses to melt and flavors to meld, you can eat this dip at whatever temperature you prefer once it's fully cooked. It will be less spreadable (and dippable) when chilled, but it will be no less delicious.
  • Make-ahead instructions: This dip can be assembled up to 2 days in advance. Store it unbaked, covered, in a skillet or baking dish in the refrigerator. When ready to serve, remove the cover and bake as directed.
  • Storing leftovers: Transfer any leftover dip to an airtight container and refrigerate for up to 3 days. Warm the dip in the microwave or a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to loosen it up.
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