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Best Creamy Buffalo Chicken Dip with Ranch Crackers

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This creamy Buffalo chicken dip is a game day favorite, made with a two-step cream cheese trick for a smooth, rich texture. Served with buttery ranch crackers, it’s the ultimate crowd-pleasing appetizer.

Ingredients

Scale
  • 2 (8 oz) blocks cream cheese, softened to room temperature
  • 1 cup ranch dressing (or homemade ranch)
  • 1/2 cup Buffalo hot sauce (like Frank’s RedHot)
  • 2 cups shredded cooked chicken
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 packet (1 oz) ranch seasoning mix
  • 1/4 cup crumbled blue cheese (optional)
  • 1 sleeve ranch crackers (like Ritz or store-brand buttermilk ranch crackers)

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the fridge about 30 minutes before you start. If you forgot, unwrap the blocks and microwave them on 50% power for 15-second intervals until they’re soft to the touch. Don’t overheat them—you want them soft, not melted.
  2. Shred the chicken: If using a rotisserie chicken, pull the meat off the bones and shred it with two forks. You should have about 2 cups of shredded chicken.
  3. Blend the cream cheese base: In a medium mixing bowl, combine the softened cream cheese, ranch dressing, and ranch seasoning mix. Use a hand mixer on low speed to blend everything until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the hot sauce: Pour the Buffalo hot sauce into the cream cheese mixture and whisk it in by hand. The mixture will turn a pale orange color. Taste and add more hot sauce if desired.
  5. Fold in the chicken and cheeses: Add the shredded chicken, sharp cheddar, and mozzarella to the bowl. Use a rubber spatula to fold everything together until the chicken is evenly coated and the cheese is distributed throughout.
  6. Transfer to the slow cooker: Grease the inside of your slow cooker with a little butter or non-stick spray. Scoop the dip mixture into the slow cooker and spread it into an even layer. For a browned top, sprinkle an extra 1/4 cup of cheddar cheese on top before cooking.
  7. Cook on low: Cover the slow cooker and cook on LOW for 2 hours. Do not cook on HIGH. After 1 hour, give it a quick stir to redistribute the heat.
  8. Stir and serve: Give the dip a final stir before serving. If it seems too thick, stir in a tablespoon of milk or chicken broth to loosen it up. Transfer to a serving bowl (or serve directly from the slow cooker) and top with crumbled blue cheese and chopped green onions if desired.
  9. Set up the dipping station: Arrange the ranch crackers in a bowl or on a platter around the dip. If serving a crowd, set out celery sticks, carrot chips, and bell pepper strips too.

Notes

The key to a creamy dip is fully softening the cream cheese and cooking on LOW heat. For a crunchy topping, crush a few ranch crackers and sprinkle on top before serving. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Buffalo chicken dip, creamy dip, game day appetizer, slow cooker dip, ranch crackers, tailgate recipe

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