Buffalo chicken dip is almost always at work potlucks. That’s because it is easy to throw together, heats well and stays warm in a crockpot all day, and pretty much everyone loves it.
There is a recipe for it on the back of a Frank’s bottle and it is pretty fool proof. This recipe is almost the recipe from Frank’s but without bottled ranch dressing. Bottled ranch contains so many preservatives, artificial flavors, and canola oil. I use a few teaspoons of homemade ranch seasoning instead and it is so good! And guess what, if you have made the pressure canned chicken from my canning recipes, it can be used in this dip.
Buffalo chicken dip is known for being a keto friendly food. It tastes awesome on celery and carrots (keto) or tortilla chips and crackers (not keto).
Print Recipe
Buffalo Chicken Dip
Ingredients
- 1 pint cooked shredded chicken (approx. 1#)
- 1 cup Franks Red Hot
- 2 tsp Ranch seasoning (homemade)
- 2 8oz Cream cheese
- 2 cups Cheddar cheese, freshly shredded
Instructions
- Turn a 3-4 quart crockpot on low heat.
- Add shredded chicken, Franks, ranch seasoning, and cream cheese.
- Cover and allow the cream cheese to melt a little.
- Add the shredded cheddar to the crockpot, about a half a cup at a time. Stir to melt and combine the cheddar cheese with the rest of the ingredients.
- Cover and keep the crockpot set to low. Stir occasionally.
- The dip is ready in about 1 hour, or when all the ingredients are combined and warm.
- Leftover dip can be stored in the refrigerator in a sealed container for up to a week. Reheat in the microwave and stir.
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