Description
The ultimate Buffalo Chicken Dip recipe — packed with bold flavors, easy to make, and always the hit of the party! Stovetop, oven and slow cooker instructions included below.
Ingredients
Scale
- 3 cups (1 pound) shredded cooked chicken
- 1 (8 ounce) block reduced-fat cream cheese, softened and cut into 1-inch cubes
- 2 cups shredded part-skim Mozzarella cheese
- 1 cup plain Greek yogurt
- 1 cup hot sauce (I prefer Frank’s)
- 1/2 cup crumbled blue cheese
- 1/2 cup thinly-sliced green onions
- optional toppings: extra blue cheese, green onions, and/or hot sauce
Instructions
Baked Buffalo Chicken Dip:
- Heat oven to 350°F.
- In a large mixing bowl, stir all ingredients together until well combined. Transfer the mixture to an 8 x 8-inch or 9 x 9-inch baking dish, and spread out in an even layer.
- Bake for 20-25 minutes until the dip is warmed through and starts to brown slightly around the edges. Remove and sprinkle with your desired toppings. Serve warm.
Stovetop Buffalo Chicken Dip:
- Stir all ingredients together in a large saucepan over medium heat. Continue cooking for about 12-15 minutes, stirring occasionally, until the cheese is completely melted and the mixture almost reaches a simmer.
- Transfer dip to a serving bowl. Sprinkle with your desired toppings and serve warm.
Crockpot Buffalo Chicken Dip:
- Stir all ingredients together in the bowl of a slow cooker until combined. Cook on low for 2-3 hours, or until the cheese is completely melted.
- Transfer dip to a serving bowl. Sprinkle with your desired toppings and serve warm.
Notes
Recipe updated in January 2019, inspired by Frank’s Buffalo Chicken Dip.
