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


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


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.


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

Keywords: Buffalo Chicken Dip