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Easy Creamy Loaded Buffalo Chicken Dip with Blue Cheese

Loaded Buffalo Chicken Dip with Blue Cheese - featured image
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This creamy, spicy, and tangy Buffalo chicken dip is made with blue cheese, cream cheese, and shredded chicken, all slow-cooked to perfection. It’s the ultimate crowd-pleaser for game day, potlucks, or any gathering.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 3 cups cooked chicken, shredded (about 1 ½ pounds)
  • 1 cup hot sauce (Frank’s RedHot Original recommended)
  • 1 cup blue cheese crumbles (about 4 ounces)
  • 1 packet ranch dressing mix (about 1 ounce)
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup sliced green onions (optional, for garnish)
  • ¼ cup finely diced celery (optional)
  • Tortilla chips, celery sticks, carrot sticks, or crackers for serving

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the fridge about 30 minutes before starting. It should be soft enough that a finger pressed into it leaves an indent. If forgotten, microwave for 10-15 seconds until soft but not melted.
  2. Shred the chicken: If using a rotisserie chicken, remove skin and discard. Use two forks to shred the meat into bite-sized pieces (about 3 cups). If using leftover chicken, shred similarly. Warm chicken shreds more easily.
  3. Mix the cream cheese base: In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy (about 1 minute). Add ranch dressing mix, garlic powder, onion powder, salt, and pepper. Beat again until well combined.
  4. Warm the hot sauce and butter: In a small saucepan over low heat, combine hot sauce and butter. Stir occasionally until butter is melted and mixture is warm (about 3-4 minutes). Do not let it boil.
  5. Combine everything in the crockpot: Transfer the seasoned cream cheese mixture to a 2-3 quart slow cooker. Add shredded chicken and pour warm hot sauce mixture over the top. Stir until chicken is evenly coated and cream cheese is fully incorporated.
  6. Cook on low: Cover and cook on low for 2 hours. After 1 hour, stir to ensure even heating. The dip is ready when hot all the way through and bubbling gently around the edges.
  7. Add the blue cheese: Turn off the slow cooker (or switch to warm). Gently fold in ¾ cup of blue cheese crumbles. Reserve remaining ¼ cup for topping.
  8. Top and serve: Sprinkle reserved blue cheese crumbles over the top. Add sliced green onions or diced celery if using. Serve immediately with tortilla chips, celery sticks, or crackers.

Notes

For a smoother texture, ensure cream cheese is softened. Hand-shredding chicken creates better texture. Stir halfway through cooking. Keep dip warm on the warm setting; if too thick, stir in a splash of milk or chicken broth. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: buffalo chicken dip, blue cheese dip, game day dip, slow cooker dip, creamy dip, easy appetizer

Find it online: https://cookdella.com/easy-creamy-loaded-buffalo-chicken-dip-with-blue-cheese/