This buffalo chicken dip is the best ever! Lots of shredded chicken is mixed with ranch dressing, buffalo sauce, and cream cheese. Top this with blue cheese and bake until warm and bubbly. We like to serve this with tortilla chips but you can also enjoy this dip with celery sticks, crackers, or bread.
1 3/4cupsColby jack cheesedivided (can subsitute sharp cheddar cheese)
1/3cupblue cheese crumbles
Instructions
Preheat the oven to 350°F. In a large bowl mix the chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of cheese.
Spoon the mixture into a greased (with cooking spray) 9"x9" inch pan, or 9"inch pie plate.
Sprinkle the remaining cheese and the bleu cheese crumbles overtop. Bake for 15-20 minutes. Remove from the oven and serve immediately with tortilla chips, celery sticks, bread… etc.
Notes
To make in a crockpot simply place the dip ingredients in the slow cooker, mix to combine, then flatten into an even layer. Top with the bleu cheese and remaining cheese. The cover and place on low heat for 3-4 hours, or until heated throughout. You can prepare the dip 1 day in advance. Simply make the recipe up until you need to bake the dip, but rather than bake it, cover the dip with plastic wrap and tuck it in the fridge. When ready to bake, remove from the fridge (take off the plastic wrap) and bake. Note: you may need to bake the dip a few minutes longer.I don’t recommend freezing this buffalo chicken dip because it has ranch dressing in it. Ranch dressing is made with buttermilk, which, if frozen, will separate and get clumpy.