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Perfect for the big game, this Buffalo Chicken Dip is a quick and delicious appetizer that is easy to make! It's everyone's favorite!
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4.50 from 4 votes

Buffalo Chicken Dip

An easy buffalo chicken dip recipe made with shredded chicken and buffalo sauce. Instructions for oven, crock pot and instant pot are included. 

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 578kcal

Ingredients

  • 1 rotisserie chicken shredded
  • 8 ounces cream cheese room temperature
  • ⅓ - ⅔ cup hot sauce such as Frank’s®
  • 1 pack dry ranch dressing mix
  • 1 cup Cheddar cheese
  • 1 cup sour cream

Instructions

Oven:

  • Preheat oven to 350ºF.
  • In a medium bowl, mix cream cheese, ranch seasoning, sour cream, hot sauce, and ½ cup cheddar cheese until well combined.
  • Add in the shredded chicken and combine well. Pour mixture into an 8x8 baking dish, top with the remaining ½ cup cheddar cheese, and bake for 15 - 20 minutes or until dip is hot and bubbling.
  • Top with green onion and blue cheese crumbles.

Instant Pot:

  • Place a whole chicken breast in the instant pot and add 1 cup water, ½ teaspoon salt and ¼ teaspoon black pepper. Seal the lid and press the pressure cook or manual button and set it on
    high. Set the timer for 10 minutes.
  • Once the chicken is cooked, press cancel and do a quick release. Open the lid and take the chicken out to shred. Discard the water in which the chicken has cooked.
  • Return the shredded chicken to the instant pot with the sour cream, ranch seasoning, cream cheese, hot sauce and half of the cheddar cheese.
    Press the saute button and stir to mix all the ingredients. This would take about 2 to 3 minutes. Top with the remaining cheddar cheese and cover loosely with the lid so the cheddar cheese melts.
  • If using cooked chicken, shred it and mix it with the rest of the ingredients in the instant pot. Press the saute function and cook for about 5 to 8 minutes until it’s heated through. Top with more cheese and let it melt. Serve warm.

Slow Cooker:

  • Shred the cooked chicken (homemade or rotisserie) an mix it in the slow cooker with sour cream, cream cheese, ranch seasoning and hot sauce.
  • Cook on low for two hours until it’s hot and the cheese are all melted. Stir well and top with the remaining cheese. Cook for another 30 minutes on low until the cheese is melted.

Notes

  • Store the leftovers in an airtight container and refrigerate. It's best to reheat this dip in the oven. 
  • You can always add more hot sauce and cheddar cheese depending on your preference. Please taste as you go to make sure your dip has enough flavor. 

Nutrition

Calories: 578kcal | Carbohydrates: 4g | Protein: 52g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 235mg | Sodium: 1894mg | Potassium: 645mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1066IU | Vitamin C: 30mg | Calcium: 242mg | Iron: 1mg