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Buffalo Chicken Dip

Buffalo Chicken Dip

Yield: 8 servings 1x
Prep: 10 minsCook: 20 minsTotal: 30 minutes


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

8 ounces cream cheese, softened

1/2 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

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Fontina cheese


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.

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

© Author: Martha & Jack Pesa
Cuisine: American Method: baked