Famous Buffalo Chicken Dip

Creamy, cheesy, spicy + always the first thing gone at a party!!

Prep: 15 minutes
Cook: 4–6 hours in crockpot + 25 minutes in oven
Serves: 8–10

Ingredients

Wet Ingredients

1 (8 oz) block cream cheese, softened for 1 hour at room temperature
1–1½ cups buffalo sauce

Dry Ingredients

1 ranch seasoning packet
2 cups Mexican shredded cheese, divided

Produce

1 cup celery, finely diced (optional)

Meat

3 large chicken breasts

Directions

Cook the Chicken

1. Place chicken breasts in the crockpot.

2. Cook on Low for 6–7 hours or High for 3–4 hours, until chicken easily shreds.

3. Shred the chicken very finely. This is the key to making the dip extra creamy and scoopable.

Make the Dip

1. Preheat oven to 375°F.

2. In a large bowl, combine:

   • finely shredded chicken

   • softened cream cheese

   • buffalo sauce

   • ranch seasoning packet

   • 1½ cups Mexican shredded cheese

   • celery, if using

3. Mix until everything is evenly combined.

Bake

1. Transfer mixture to a baking dish.

2. Top with remaining ½ cup Mexican shredded cheese.

3. Cover with foil and bake at 375°F for 20 minutes.

4. Remove foil and broil on High for 5 minutes, until the cheese is melted and bubbly.

Madison's Tip

Finely shredding the chicken is the secret. Don't leave large chunks. The finer the chicken, the creamier and more dip-like the texture becomes.