This easy Buffalo Chicken Dip recipe is classic Midwestern fare, and it can be yours in minutes with just 5 ingredients. Serve with plenty of fresh celery sticks, crackers, and chips.
In a large saucepan over medium-high heat, combine chicken and hot sauce. Cook until heated through, about 2 to 3 minutes.
Stir in cream cheese, salad dressing, and shredded cheese. Continue to stir until hot and bubbly, about 5 minutes.
Transfer to a slow cooker to keep warm. Garnish with chives or blue cheese crumbles and serve with celery sticks, chicken crackers, and tortilla chips.
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Notes
Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-ounce can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple. You can also use leftover rotisserie chicken.
Hot sauce: Frank's RedHot Original works best for me, but you may prefer another kind, and that's okay.
Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don't like blue cheese dressing, as I don't, you can use ranch. Just don't tell anyone from Buffalo, NY.
Yield: This recipe makes about 6 cups of dip, enough for 12 servings, 1/2 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.