How to tell if Buffalo chicken dip has gone bad?

Check for sour smell, mold, or separation. If it smells off or looks unusual, it’s safest to toss it.

How long can you prep Buffalo chicken dip the night before?

You can mix it up 24 hours in advance. Store it covered in the fridge and heat it when ready.

Too much moisture! Drain canned chicken well and use block cream cheese. Also, don’t overdo the dressing or sauce.

No more than 2 hours at room temperature. After that, pop it in the fridge or discard it.

This creamy, spicy Crockpot Buffalo Chicken Dip comes together with just five ingredients and is always the first thing gone at any party.

Scale

2 (12.5 oz) cans chicken, drained

8 oz block cream cheese

1/2 cup buffalo hot sauce

1/2 cup ranch dressing

1 cup shredded cheddar cheese

Cook Mode Prevent your screen from going dark

1. Add all ingredients to your slow cooker and stir to combine.

2. Set the crockpot to low for 3–4 hours or high for 1–2 hours.

3. Stir every 30 minutes to keep the dip creamy and prevent sticking.

4. Once everything is melted and well combined, switch to warm setting.

5. Serve hot with chips, veggies, or crackers.

Drain canned chicken well to avoid a soupy texture.

Use block-style cream cheese for smooth melting.

For a less greasy dip, try using low-fat cheese and mix cream cheese thoroughly.

Customize with salsa, jalapeños, or different cheese blends for extra flavor.