This easy appetizer was one of the first recipes our eldest daughter made for us. It’s made simple by the use of canned chicken, which is a wonderful pantry staple. Feel free to also use leftover rotisserie chicken, or cook some breasts in your Instant Pot for shredding.
Buffalo sauce, well specifically Frank’s Red Hot Sauce, is something that I’ve always really loved. Even when I was a teenager, I was ordering buffalo chicken sandwiches, pizza, even salads. So when our daughter whipped this up one day, it was quite a pleasant surprise.
We have made buffalo chicken dip for game days, parties, or just an afternoon snack.
To make in the slow cooker, just add all ingredients to it, and heat on low for about 2-3 hours. Use the keep warm function and it will stay warm for hours.
We love this dip with homemade crostinis, tortilla chips, pita chips, carrots, and celery, or piled high on crackers.
This dip will also freeze well, just add to freezer safe container, and heat up whenever the mood strikes for some buffalo chicken!
Buffalo Chicken Dip
Equipment
- 9×9 baking dish
- Mixing bowl
- wooden spoon
Ingredients
- 1 can chicken, drained
- 1 8 oz. cream cheese (1 block), room temperature
- 1 cup shredded sharp cheddar
- 1/2 cup Frank's Red Hot Sauce
- 1/2 cup ranch or blue cheese dressing
Instructions
- Preheat oven to 350.
- Mix all ingredients until well incorporated.
- Pour mixture into greased, oven safe 9×9 dish.
- Bake 25-30 minutes.
- Stir and serve immediately.
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