Buffalo Chicken Dip

Buffalo Chicken Dip
4 from 3 ratings
Can't make it to the tailgate this year? Bring the party home with this simple-to-make, delicious dip.This recipe is by Sarah Kickler Kelber and was originally published in The Baltimore Sun.
Prep Time
Cook Time
Buffalo Chicken Dip
Total time: 45 minutes
  • 2 and 1/2 cups cooked chicken (or two 10-ounce cans chunk chicken, drained)
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup ranch dressing
  • 3/4 cup hot pepper sauce (such as frank's red hot)
  • 1 and 1/2 cups shredded cheddar cheese
  • 1 bunch celery, cleaned and cut into 4-inch pieces
  • crackers or chips
  1. In a skillet over medium heat, heat 2 and 1/2 cups cooked chicken and 3/4 cup hot sauce until heated through.
  2. Stir in 2 (8-ounce) packages cream cheese and 1 cup ranch dressing. Cook, stirring until well blended and warm.
  3. Mix in half of the shredded cheddar cheese (3/4 cup) and transfer the mixture to a slow cooker. Sprinkle the remaining 3/4 cup of cheddar cheese over the top, cover, and cook on low setting until hot and bubbly. (Alternatively, transfer to a casserole dish, sprinkle remaining cheese on top and heat in a 350 F oven until hot and bubbly.)
  4. Serve with celery sticks and crackers or chips.