Our ridiculously-good, addictively-delicious Buffalo Chicken Dip is a must-make appetizer for any party!

Buffalo Chicken Dip

Earlier this week, we shared our easy recipe for slow-cooker pulled buffalo chicken – and this recipe for Buffalo Chicken Dip is just one of many recipes that can be made using that moist and tender pulled chicken!

Please consider yourself warned however…this buffalo chicken dip is addictively delicious!  I could seriously eat an entire bowl of this dip all by myself – it’s so good!

Buffalo Chicken Dip

How do you make Buffalo Chicken Dip?

Our wonderful slow-cooker pulled Buffalo chicken is combined with softened cream cheese, blue cheese dressing, Frank’s RedHot sauce (the best sauce, in our opinion, for any buffalo chicken recipe!) plus a blend of other cheeses including melty Monterey Jack and Fontina on top.  Then, just bake the Buffalo Chicken Dip until hot and bubbly.

Buffalo Chicken Dip

How do I serve Buffalo Chicken Dip?

Serve this crazy-good dip hot out of the oven with a little extra drizzle of Frank’s RedHot over the top. Then – dig in with your favorite chips or celery sticks. (Or in my case – with a spoon!) 😉

Buffalo Chicken Dip

FYI – This Buffalo Chicken Dip is Keto-Friendly!

So many of you (our wonderful readers) have been writing to us – asking for more keto recipes! I’m happy to point out that this Buffalo Chicken Dip is low-carb and keto-friendly without the chips of course! You can see the nutritional information for the dip at the bottom of the recipe card below.

But even if you aren’t following a low-carb diet these days, you’ll still love this easy and delicious Buffalo Chicken Dip!  Enjoy!

Buffalo Chicken Dip

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

This post originally appeared on A Family Feast in September 2013. We’ve updated the photos and changed the recipe slightly – just adding in more chicken to the dip. If you’ve been making this recipe for years, (Hi Maggie!) 🙂 just use two cups of chicken instead of three.

You may like these other Buffalo-flavored recipes:

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Buffalo Chicken Dip

Buffalo Chicken Dip

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: appetizer
  • Method: baked
  • Cuisine: American

Ingredients

1 1/2 pounds (3 cups) prepared Slow-Cooker Pulled Buffalo Chicken

8 ounces cream cheese, softened

½ cup blue cheese dressing (see our recipe here, or use a good jarred dressing such as Marie’s or Marzetti’s)

2 ounces crumbled blue cheese

3 tablespoons Frank’s RedHot sauce, divided

½ cup shredded Monterey Jack cheese

½ cup shredded Fontina cheese


Instructions

Preheat oven to 375 degrees.

In a medium bowl, mix Slow-Cooker Pulled Buffalo Chicken, cream cheese, blue cheese dressing, crumbled blue cheese, 2 tablespoons Frank’s RedHot sauce, and shredded Jack cheese.

Pour into an appropriately-sized casserole dish (ours was 9″ round and 1 1/2″ deep), and top with shredded Fontina cheese. Drizzle last tablespoon of Frank’s RedHot sauce over top and bake for 25-30 minutes or until hot and bubbly.

Serve with tortilla chips and celery sticks – or just eat with a spoon.


Notes

Note: Nutritional information below does NOT include the chips that you might eat with this dip.

Keywords: Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo Chicken Dip

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    Comments

  • NancyC wrote:

    This is the worst dish ever…and by worst I mean, for my waistline because it’s so dang good!! I agree, can be eaten with a spoon. I cannot be trusted around this dip. Making this for Super Bowl!

    • Martha wrote:

      LOL – as I started reading your comment, you had me worried there for a second Nancy!! So glad you are enjoying the recipe! 🙂

  • Chung-Ah | Damn Delicious wrote:

    Definitely making this for game day!

    • Martha Pesa wrote:

      Thanks Chung-Ah! I hope you enjoy it!

  • Cristina @ Just My Crazy Kitchen wrote:

    This looks amazing! I am drooling all over my keyboard.

    • Martha Pesa wrote:

      Thanks Cristina!

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