Description
Frank’s RedHot Buffalo Chicken Dip is creamy, cheesy, spicy, and unbelievably good. It’s the ultimate crowd-pleasing appetizer for game days, potlucks, and every kind of party.
Ingredients
2 (10 oz) cans chunk chicken, drained
¾ cup Frank’s RedHot hot sauce
2 (8 oz) packages cream cheese, softened
1 cup ranch dressing
1 ½ cups shredded cheddar cheese
1 bunch celery, cut into 4-inch sticks
1 (8 oz) box chicken-flavored crackers
Instructions
1. Heat chicken and Frank’s RedHot sauce in a skillet over medium heat for 3–5 minutes until warmed through.
2. Add cream cheese and ranch dressing. Stir until smooth and creamy.
3. Stir in half of the shredded cheddar cheese.
4. Transfer the mixture to a slow cooker. Sprinkle the remaining cheddar cheese on top.
5. Cover and cook on Low until hot and bubbly, about 35 minutes.
6. Serve warm with celery sticks and crackers.
Notes
You can make this dip up to a day in advance and refrigerate it.
Use freshly shredded cheddar for the best melt.
Top with green onions or blue cheese crumbles if you like.
Leftovers are delicious on baked potatoes or inside slider buns.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/20th of recipe
- Calories: 284
- Sugar: 1g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 65mg