Creamy Buffalo Chicken Dip with Blue Cheese
A crowd-pleasing warm dip combining tangy Frank's hot sauce with creamy cheese and shredded chicken, perfect for game day or casual entertaining. This version uses a slow cooker for hands-off cooking but offers an oven alternative for speed. The blue cheese crumbles and fresh celery garnish add pungent contrast to the rich, spicy base. Serve warm with celery sticks, crackers, or crusty bread at parties, potlucks, or while watching sports.
Ingredients
- 1 cups cream cheese, softened
- 8 tbsp mayonnaise
- ½ tsp garlic, minced
- 4 tbsp green onions, diced
- 8 tbsp Frank's hot saucesriracha or cayenne sauce1:1dietary preference
- 8 tbsp Jack or Cheddar cheese, shredded
- 8 tbsp mozzarella cheese, shredded
- 12 oz chicken, cooked, diced
- 8 tbsp blue cheese, crumbles
- 2 stalks celery, diced, for garnish
- celery sticks, for serving(optional)
- crackers, for serving(optional)
- fresh bread, for serving(optional)
Instructions
- 1
Combine cream cheese, mayonnaise, garlic, green onions, and hot sauce until mixed but not necessarily smooth.
- 2
Stir in shredded cheeses and diced chicken until well combined.
- 3
Transfer to crockpot and cook on high, stirring occasionally.
- 4
Top with blue cheese crumbles and diced celery before serving.
Tips
Stir the dip every 30 minutes during slow cooking to ensure even heating and prevent edges from drying out.
Use rotisserie chicken for convenience and deeper flavor compared to plain cooked breast.
Good to Know
Cover and refrigerate up to 3 days in airtight container. Reheat gently in oven or microwave before serving.
Assemble and refrigerate unbaked dip up to 8 hours ahead. Cook just before serving for best texture, or prepare fully and reheat.
Transfer to serving bowl or small cast-iron skillet to maintain warmth at the table. Provide small spoons or spreaders for guests.
Common Mistakes
Do not overmix the initial cheese mixture to avoid tough, stringy texture.
Stir periodically during slow cooking to prevent edges from drying or browning too much.
Do not cook longer than 3 hours on high to avoid separation of fats.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dip ahead of time?
Yes. Assemble all ingredients in the crockpot insert up to 8 hours ahead, cover, and refrigerate. Cook when ready to serve. Fully cooked dip keeps 3 days refrigerated.
What if I don't have a crockpot?
Preheat oven to 350F (175C), transfer mixture to a pie dish or baking dish, and bake 25-30 minutes until bubbly and heated through. Top with blue cheese and celery before serving.
Can I freeze buffalo chicken dip?
Yes, freeze in airtight container up to 2 months. Thaw in refrigerator overnight, then reheat gently in oven at 325F (163C) for 20-25 minutes or in crockpot on low.