Buffalo chicken dip

This fantastic dip is more or less a combination of this recipe and this recipe. It can be baked or slow cooked in the slow cooker.


  • 6 cups finely shredded chicken
  • 2 cups cream cheese
  • 1 1/4 cups Frank’s hot sauce
  • 1 cup Ranch dressing
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Of course, blue cheese always goes with buffalo chicken dip too (and other buffalo chicken dishes) – you can either substitute the Ranch dressing for blue cheese dressing, or mix in some crumbled blue cheese into the mix.

Boil the chicken and then shred it with a fork. Then, if you can, put it in a food processor to sufficiently shred the chicken up even more.

Then you can go from this:

To this:

The more finely shredded works better for a dip, I think.

Put the cream cheese in a baking dish (or in the slow cooker) and stir that for a bit to get it pretty smooth before adding the other ingredients in. Add everything in there, stir it up, and bake for 20 minutes at 350 degrees F. Or, of course, cook it in the slow cooker.

Voila. Always gets eaten at parties.

[yumprint-recipe id=’45’]