Buffalo Chicken Dip
This Buffalo Chicken Dip is super creamy, extra cheesy and has the perfect amount of heat! It is ALWAYS a crowd pleaser.
Ingredients
- 2 cups cooked chicken*
- 8 oz cream cheese softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 cup Buffalo Sauce
- ½ cup ranch dressing
- ½ cup chunky bleu cheese dressing
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- salt & pepper to taste
- 1 cup cheddar cheese DIVIDED
- ¾ cup monterey jack cheese DIVIDED
- ¾ cup mozzarella cheese DIVIDED
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9x9 baking dish. Set aside.
- In a large bowl, using a hand mixer, beat cream cheese, sour cream, mayo, hot sauce, both dressings and all spices until smooth. Fold in ¾ cup cheddar cheese, ½ cup monterey jack cheese and ½ cup mozzarella cheese. Fold in cooked and shredded chicken. Place the remaining cheeses in a bowl and toss together.
- Pour dip into prepared baking dish and sprinkle the top with remaining cheese. Bake for 30-35 minutes OR until the cheesy is melted, lightly browned and bubbly. Serve hot.
Notes
- *Using a store-bought rotisserie chicken adds a ton of flavor and makes this recipe even easier. Pull the chicken off the bone being very careful not to get any bones. You can also boil 2-3 chicken breasts and shred them to use in this recipe.
- Add all ingredients to a slow cooker set to low. Cook for 3-4 hours.
- Once all ingredients are melted and creamy, stir very well. If desired, sprinkle more cheese on top and close lid until cheese is melted to create a cheesy layer on top of the dip.
- Set crockpot to warm before serving.