Buffalo Chicken Dip with Canned Chicken
This easy, creamy, spicy Buffalo Chicken Dip made with canned chicken is the perfect appetizer for game day, parties, or a quick snack. No need to cook or shred fresh chicken—just mix, bake, and enjoy!
Ingredients
Buffalo Chicken Dip
- 2 10 oz cans chunk chicken drained and shredded
- 8 oz cream cheese softened
- ½ cup ranch dressing or blue cheese dressing
- ½ cup hot sauce such as Frank’s RedHot
- 1 cup shredded cheddar cheese or Colby Jack, divided
- ½ tsp garlic powder
- ½ tsp onion powder
Optional Toppings
- chopped green onions optional topping
- crumbled bacon optional topping
- extra shredded cheese optional topping
Instructions
Oven Method
- Preheat oven to 350°F (175°C).
- Drain canned chicken and shred with a fork.
- In a mixing bowl, combine cream cheese, ranch dressing, hot sauce, garlic powder, and onion powder. Mix until smooth.
- Fold in shredded chicken and half the cheese.
- Transfer to a greased baking dish and top with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Broil for 1–2 minutes for a crispier top (optional).
Slow Cooker Method
- Mix all ingredients (except topping cheese) in a slow cooker.
- Cook on LOW for 2 hours or HIGH for 1 hour, stirring occasionally.
- Top with extra cheese before serving.
Notes
🥦 Nutrition Information (Per Serving)
| Calories | Fat | Saturated Fat | Carbs | Sugar | Protein | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 300 kcal | 24g | 10g | 4g | 2g | 18g | 0g | 950mg |