Ingredients
Scale
- 12 ounces cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped green onions
- Tortilla chips, for serving
Instructions
- Step 1: Place the shredded chicken and softened cream cheese into a crockpot.
- Step 2: Pour the buffalo wing sauce and ranch dressing over the chicken and cream cheese.
- Step 3: Sprinkle the cheddar cheese and blue cheese on top of the mixture.
- Step 4: Cover the crockpot and cook on low for 2-3 hours, or on high for 1-2 hours, or until heated through and cheese is melted. Stir occasionally.
- Step 5: Stir in the chopped green onions just before serving.
- Step 6: Serve hot with tortilla chips, crackers, or vegetables for dipping.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave individual portions in 30-second intervals, stirring in between, until warmed through.
- Serve this crowd-pleaser with celery sticks and carrot sticks alongside the tortilla chips for a lighter option.
- For extra flavor, try using a blend of pepper jack and cheddar cheese to give the dip a little more kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American