why make this recipe
This Easy Shredded Buffalo Chicken Dip is fast, tasty, and great for parties. It uses simple ingredients and cooks in a slow cooker or oven. It warms up well and most people love the spicy, creamy mix.
introduction
This dip is creamy, spicy, and ready in under an hour if you bake it. It uses cooked shredded chicken and common fridge staples. If you like other buffalo-style snacks, try the popular buffalo chicken pull-apart bread for another easy option.
how to make Easy Shredded Buffalo Chicken Dip
Start by mixing the soft cream cheese, ranch, and buffalo sauce so the base is smooth. Stir in the shredded chicken and cheeses until the mix looks even. You can cook the dip in a slow cooker on low for 2–3 hours, or bake it at 350°F (175°C) for 20–30 minutes until hot and bubbly. If you need ideas for more chicken dishes to serve alongside, see this simple easy chicken stew.
Ingredients :
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup blue cheese crumbles (optional)
- 1/4 cup green onions, sliced (for garnish)
- Tortilla chips or vegetables for serving
Directions :
- In a large mixing bowl, combine the shredded chicken, cream cheese, ranch dressing, and buffalo sauce.
- Mix in the shredded cheddar cheese and blue cheese crumbles until well combined.
- Transfer the mixture to a slow cooker or a baking dish.
- If using a slow cooker, set it to low and cook for 2-3 hours until the dip is heated through and bubbly. If baking, preheat your oven to 350°F (175°C) and bake for 20-30 minutes until hot and bubbly.
- Serve warm, garnished with sliced green onions, with tortilla chips or vegetables on the side.
how to serve Easy Shredded Buffalo Chicken Dip
Serve warm in the dish you cooked it in or move to a shallow bowl. Garnish with green onions. Offer tortilla chips, celery sticks, carrot sticks, or sliced bell peppers for dipping. Keep a small spoon handy so people can add more dip to their plate.
how to store Easy Shredded Buffalo Chicken Dip
Cool the dip to room temperature, then cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or stir and heat in the microwave in 30-second bursts. For longer storage, freeze in an airtight container for up to 2 months; thaw in the fridge before reheating.
tips to make Easy Shredded Buffalo Chicken Dip
- Use rotisserie chicken to save time.
- Soften the cream cheese before mixing so the dip is smooth.
- Taste and add more buffalo sauce or ranch to match your spice level.
- If the dip looks dry, stir in a tablespoon of milk or more ranch.
- Stir halfway through baking for even heat and melting.
variation (if any)
- Make it milder by using less buffalo sauce or more ranch.
- Swap ranch for blue cheese dressing for a stronger tang.
- Add cooked bacon pieces for extra flavor.
- Use pepper jack instead of cheddar for more spice.
- Make single-serve versions in small ramekins for easy portioning.
FAQs
Q: Can I use canned chicken?
A: Yes. Drain canned chicken well and shred it before using.
Q: Is there a dairy-free version?
A: You can try dairy-free cream cheese and cheese, but texture and taste will change.
Q: Can I make this ahead of a party?
A: Yes. Mix the dip and store it in the fridge. Reheat before serving. If baking, add a few extra minutes to reach bubbling heat.
Q: How spicy is this dip?
A: Spice depends on the buffalo sauce. Use mild sauce to keep it gentle or hot sauce for more heat.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker or baking dish and increase cook time slightly.
Conclusion
For a step-by-step version and a video to help you, see this detailed buffalo chicken dip guide from The Forked Spoon: The Best Buffalo Chicken Dip Recipe (+ Video) – The Forked Spoon.