Buffalo Chicken Dip With Canned Chicken
This creamy and cheesy buffalo chicken dip recipe will wow your guests at your next party. Uses just five ingredients plus canned chicken breast, AND you can make it in your oven or in a crock pot!
Servings:
Ingredients
- 2 (12.5-ounce) cans canned chicken breast, drained
- 2 (8-ounce) blocks cream cheese
- 1 cup ranch dressing
- 1 cup buffalo wing sauce, or hot buffalo wing sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Microwave the cream cheese in a microwave-safe bowl for 30-second intervals, stirring after each interval until smooth.
- Drain the excess water from the canned chicken, and add it to a large mixing bowl. Shred the chicken with a hand mixer, then stir in the melted cream cheese, ranch dressing, buffalo sauce, and cheeses.
- Stovetop method: Spread the dip mixture in a 9x13" ceramic baking dish. Bake at 350°F for 20 minutes or until the dip is bubbling and heated through. Alternately you could pour the mixture in a slow cooker and heat on low until bubbly and then turn it down to warm.Crockpot method: Transfer the dip mixture to a slow cooker and place the lid on top. Heat on low until bubbly, then turn the temperature down to keep warm. For easy cleanup, I recommend lining your crockpot with a slow cooker liner.
- Serve with tortilla chips or toasted baguette slices.
Recipe Notes
Storage: Leftover buffalo chicken dip can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5cup | Calories: 328kcal | Carbohydrates: 4g | Protein: 16g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 1260mg | Potassium: 77mg | Sugar: 2g | Vitamin A: 673IU | Calcium: 156mg | Iron: 0.2mg
