I have a buffalo chicken obsession. If there’s a pizza on the menu that mentions buffalo sauce, that’s always the one I choose. I could eat buffalo turkey meatloaf once a week (if not daily) for the rest of my life and never get tired of it. And although they sadly seem to be discontinued, I still have a freezer stash of Mighty Spark Food Co. (formerly Man Cave Craft Eats) buffalo brats that I’m rationing and slowly savoring. (I put them on pretzel buns with homemade blue cheese slaw here!)
Of course, buffalo chicken dip is the ultimate obsession. I don’t think I’m alone in this. Whenever someone brings a batch to a party or get-together, it’s always the first thing to disappear.
I’ve never had a buffalo chicken dip I didn’t enjoy, but since I think buffalo sauce goes with blue cheese like peanut butter goes with chocolate (love it or hate it – I love it!), I wanted to create a version that incorporated blue cheese crumbles and lots of it. I wanted that flavor to be the focus rather than the typical bottled ranch dressing, so I left out the dressing altogether and piled on the cheese.
If you aren’t a fan of blue cheese, this recipe probably won’t be your jam, but you can certainly leave it out altogether! You can swap in some extra cheddar or mozzarella, or just completely skip it without adding anything else. This recipe’s pretty customizable.
I use canned chicken in this recipe because it’s easy and I think it tastes just as good. You can totally use fresh chicken breasts if you’d like, too – I have done that as well and I like both versions!
My favorite way to serve this dip is with regular old salty tortilla chips (We like the round ones at my house since they’re the perfect bite size!) or with celery sticks if I’m being a little healthier. It is still January, after all. 😉 You can also use baby carrots, sliced bell peppers, pretzels, or most anything else you find in your kitchen!
With the Super Bowl coming up, this is the perfect recipe to keep warm in the Crock-Pot all day and continuously devour until it’s gone. (Just make sure you don’t leave your slow cooker plugged in overnight near any 90s-style curtains, because all I can think of is last year’s This Is Us episode, and none of us certainly wants to re-enact that!)
What will you be snacking on this Super Bowl Sunday? I love living vicariously through your menus! 😊
SLOW COOKER BLUE CHEESE BUFFALO CHICKEN DIP
Yield: 20 servings
16 oz. cream cheese
2 cans chicken (12.5 oz. each), drained
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese (I used part-skim)
1 cup blue cheese crumbles
1 cup sour cream (I used fat-free)
1 cup buffalo sauce, such as Frank's Red Hot
Place all ingredients in a slow cooker and heat on low for 6 hours or high for 2 hours, until cheeses have melted. Stir to combine and serve with tortilla chips or celery sticks.
Total Fat: 18 g
Cholesterol: 70 mg
Sodium: 1,563 mg
Potassium: 204 mg
Total Carbs: 4 g
Protein: 17 g