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Call it what you want: Buffalo Chicken Dip, Crack Dip… You know it and love it.
You all know this dip. It’s a classic. You’ll find it at many parties (certainly at most of mine!), and for good reason. It’s a guaranteed crowd-pleaser.
It can be fairly versatile, too. If you’re a pescatarian, consider subbing in cooked, chopped shrimp for the chicken. Vegetarian? Omit the chicken/shrimp entirely. Gluten-free? Switch up the dippers to meet your needs.
Need more buffalo chicken action? Hop on over to my Slow Cooker Buffalo Chicken recipe! You can do a lot with it (pizza, baked potatoes, mac and cheese, etc.), and it couldn’t be easier to make. It’s a definite favorite in my house!

- 8 oz. package of cream cheese, softened
- 1 cup plain Greek yogurt or sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup hot sauce
- 1 1 oz. packet Ranch seasoning
- 1 lb cooked chicken breasts, shredded
- vegetables, pitas, crackers, chips, etc. for dipping
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Preheat the oven to 350 degrees F.
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In a mixing bowl, combine the cream cheese, Greek yogurt/sour cream, shredded cheese, hot sauce, and Ranch seasoning. Stir in the cooked chicken.
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Pour the dip into an oven safe dish, and top with some more cheese. Bake for approximately an hour.
Note: You can also use a proportional amount of canned chicken or rotisserie chicken
Oh this dip looks so naughty but nice! I want to dig right in!
It is, indeed, naughty AND nice 😉