Buffalo Chicken Dip with Canned Chicken
This easy Buffalo Chicken Dip recipe is classic Midwestern fare, and it can be yours in minutes with just 5 ingredients. Serve with plenty of fresh celery sticks, crackers, and chips.
Servings 12 servings (1/2 cup each)
Calories 251kcal
Equipment
- Slow cooker (I love my trusty Crock Pot)
Ingredients
- 2 (10-ounce) cans chunk chicken drained and shredded (see note 1)
- 1 (5-ounce) bottle hot pepper sauce (see note 2)
- 2 (8-ounce) packages cream cheese
- 1 cup ranch dressing or blue cheese dressing (see note 3)
- 2 cups shredded cheddar cheese
- fresh chives sliced, or blue cheese crumbles, for garnish
- 1 stalk celery trimmed and cut into 4-inch pieces, for serving
- 1 (8-ounce) box chicken crackers and tortilla chips, for serving
Instructions
Stove top method:
- In a large saucepan over medium-high heat, combine chicken and hot sauce. Cook until heated through, about 2 to 3 minutes.
- Stir in cream cheese, salad dressing, and shredded cheese. Continue to stir until hot and bubbly, about 5 minutes.
- Transfer to a slow cooker to keep warm. Garnish with chives or blue cheese crumbles and serve with celery sticks, chicken crackers, and tortilla chips.
Video
Notes
- Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-oz. can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple. You can also use leftover rotisserie chicken.
- Hot sauce: Frank's RedHot Original works best for me, but you may prefer another kind, and that's okay.
- Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don't like blue cheese dressing, as I don't, you can use ranch. Just don't tell anyone from Buffalo, NY.
- Yield: This recipe makes about 6 c. of dip, enough for 12 servings, 1/2 c. each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5 cup | Calories: 251kcal | Carbohydrates: 2g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 537mg | Potassium: 109mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 0.2mg | Calcium: 147mg | Iron: 1mg