It seems like everyone has their own buffalo chicken dip recipe - and they are all equally as delicious! I make mine in the crock pot because it's pretty hands off and you only need to stir it a few times before it's ready to serve. Warm, and spicy, and filled with a ton of flavor, it's always a crowd favorite when I make it and I always try to make it for my dad when I visit because he can never get enough! Cole and I have even made whole meals out of this by making lettuce wraps with a dollop of the buffalo dip and fresh sliced veggies like cucumbers, sugar snap peas, and sweet peppers. If you don't have your own buffalo chicken dip recipe, please try mine and let me know what you think!
Servings: 10-12
Prep Time: 5 min
Total Time: 2 hrs 5 min
INGREDIENTS:
1 small whole rotisserie chicken (if you don't want to buy a whole chicken, you can use three cans of chunked chicken, drained)
1/2 a medium sized onion, diced
1 tsp garlic salt
1/2 tsp black pepper
1 Tbsp paprika
1 1/2 cup buffalo sauce (I like Franks RedHot, but any kind will work)
1 cup shredded pepperjack cheese
16 oz cream cheese (2 packages)
1/4 cup ranch dressing
DIRECTIONS:
Remove and shred all the meat you can get off of the rotisserie chicken. Place the meat in the crock pot.
Add the rest of the ingredients to the crock pot.
Cover the crock pot and set on high.
Stir the ingredients every half hour. Once the cheese and cream cheese has completely melted into the buffalo dip, turn the crock pot to low or warm, and it's ready to serve!
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