Buffalo Chicken Dip

Best dip! Made 2 batches in less then 24 hours! So good!

Total: 1 hr 10 min
Crockpot Low: 1 hour
Servings: 6-8 servings


1 tablespoon vegetable oil
1 medium onion, diced
1 large can of chicken breast, drained and shredded
3 cloves garlic, minced
1/2 cup, such as Frank’s RedHot
1/2 cup sour cream
1/2 cup olive oil mayonnaise
1 cup shredded Cheddar
1/2 cup blue cheese crumbles
¼ cup milk
Serving suggestions: chips and assorted crudites


In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.

In a mini crock pot, add the shredded chicken breast, onions, garlic, hot sauce, sour cream, mayonnaise, Cheddar, blue cheese crumbles, and ¼ cup milk. Stir until well combined. Heat on low for 1 hr or until fulling melted. Stir occasionally.

Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.

Serve immediately, with celery, carrots, chips and other crudites.

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