Buffalo chicken dip is a staple at potlucks and parties for good reason. It’s simple to make, stays warm in a crockpot all day, and is a crowd favorite. This dish is particularly appealing because it aligns with keto-friendly diets. It tastes great with crunchy celery and carrots for a low-carb option. While not low carb, however, it also pairs nicely with tortilla chips or crackers for those who want to indulge.
Why is this recipe better?
The classic buffalo chicken dip recipe on the back of a Frank’s bottle is known for its reliability. This recipe takes it a step further by excluding bottled ranch dressing. So set aside those store-bought dressings that are packed with preservatives, artificial flavors, and canola oil.
This homemade recipe is not only just as tasty—if not better—but also ensures you’re using all-natural ingredients.
To keep your buffalo chicken dip free from unwanted preservatives and oils, be sure to use Frank’s RedHot® Original Cayenne Pepper Hot Sauce. Comparatively, other varieties like Buffalo Wing Sauce and Thick Sauce contain those undesirable additives.
The beauty of this buffalo chicken dip lies in its simplicity and health benefits. With no preservatives, artificial flavors, or processed oils, you can feel good about serving it. It’s even better using Chicken-Pressure Canned and Ranch Seasoning.
Buffalo Chicken Dip Preparation, Servings, and Storage
Buffalo chicken dip is effortlessly prepared in about five minutes. In fact, the only equipment needed is a 4-quart crockpot and a spoon for stirring. This crockpot full of delicious buffalo spiced dip is a perfect addition to any party, as it can yield up to twenty servings.
Leftover dip can be stored in an airtight container for up to one week after being prepared. To reheat, portion about 1/2 cup of dip into a microwave safe bowl, cover with paper towel, and microwave for about one minute. Stir and enjoy a second time.
Buffalo Chicken Dip
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Equipment
Ingredients
- 1 lb shredded chicken (Chicken-Pressure Canned)
- 1 cup Franks Red Hot
- 2 tsp Ranch Seasoning
- 2 8oz Cream cheese
- 2 cups Cheddar cheese, freshly shredded
Instructions
- Turn a 3-4 quart crockpot on low heat.
- Add the 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.
Nutrition
