So I have recently come to find that Buffalo Chicken Dip is becoming a “thing” that everyone does, even many restaurants in my area have their own version. I am here to tell you I think I have come across the best version yet. A friend of mine once made this dip for me and I have been hooked every since. It’s pretty much the best dip you will ever eat, ever in your whole life, like ever. Best of all it’s mostly prepared in a crock pot!

This is probably what I am asked most to make and or bring for parties and events in my circle of friends. I have made this easy peasy recipe no less than 12 times so far this year. That is at least twice a month on some occasions!! I have even given a serving of the dip in a crock pot to a friend of mine as a gift for her birthday, she loves this stuff!

As always I try to make my recipes very versatile. You can put as much or little chicken as you like and if your like my family just go ahead and double everything. After serving this up the first time I quickly learned I need to make a double batch going forward. I have added blue cheese crumbles on top, diced celery, and I once even diced up a few buffalo chicken tenders on top. So here it is folks and I would love to hear if you think it is the best you have ever had too!

Buffalo Chicken Dip

Ingredients:

• 4-6 chicken breasts (cooked and cubed or shredded)
• 1 large bottle of ranch dressing (I use Hidden Valley)
• 2 – 8 oz. cream cheese (I typically use Philadelphia and I try to let it soften)
• 1 bag of shredded cheddar cheese (or you can grate your own block)
• 1/2 bottle of Frank’s Red Hot Buffalo Wing Sauce (most important)

Directions:
The first thing I like to do is get the cream cheese in the crock pot to start melting. It helps if its is already softened but it is fine if it is not. So dump the cream cheese in on high and let it go while you do the rest.

Cook the chicken however you like, I typically buy bone in with the skin and roast them using Ina Garten’s method (can be found here.) After the chicken is cooked and cooled I remove the skin/bones and cube it up.

Once you have your chicken set the cream cheese will likely be getting pretty melty. At this point you can go ahead and dump in the ranch and shredded cheese and give it a nice stir.

I like to add the Frank’s Red Hot last once everything is all melted good but you could go ahead and dump it in now if you’d like. I only add half the bottle because I am a wimp, many of my friends use a whole bottle when whipping this up so if you like it hot feel free to add more!

It’s really that simple. Then I serve the dip with tortilla chips and occasionally some bread 🙂