Let me start this blog entry off by expressing how difficult it is to photograph buffalo chicken dip. I mean, come on, look at it. There are just no good angles for overly cheesy meat. It ends up looking funky no matter how creative you try to be…but trust me, it tastes incredible.
It was Christmas Eve in 2015 when I made my first buffalo chicken dip. I’m not exactly sure how I came to the decision that this would be the dish to make during my first ever Christmas with my boyfriend’s family (read: future in-laws). But I do remember my husband being a huge influence in the decision. Plus, I was head over heels. So I guess I’ll blame him.
The first dip I made came from a recipe published by Gimme Some Oven. I remember choosing it because it was the prettiest buffalo chicken dip on Pinterest, which—let’s get real—is how most people decide on recipes to make from Pinterest.
The dip was a huge hit with my future family, so I’m sure you can imagine how pleased I felt. Satisfied, I saved those recipes in Paprika…but never really thought about it again.
A little over a year later, my husband (we got married during that time period) and I were six months into living in New York City, and we didn’t have a ton of friends yet. Particularly ones we could watch the Super Bowl with. We settled on cozying up in our tiny studio and watched by ourselves. As we thought about what to make for dinner that night, the husband recommended remaking that buffalo chicken dip. So we pulled it up on Paprika.
Yes, it was as good as last time. But after a few years of cooking experience under my belt, I took some notes on things I would tweak in the recipe. Which, of course, led me to a buffalo chicken dip recipe of my own.
Here’s something I’ve learned about creating recipes over the years. When I create a recipe that was inspired by someone else’s work, I always give them credit. Even if my version of it is slightly different, as a journalist, I feel morally obligated to give true credit where credit is due.
Most of the recipes you see on this blog I’ve written from scratch. I use a lot of my previous cooking knowledge as a guide for what will work or not work. Yet sometimes, I come across a recipe (like this buffalo chicken dip) that has been done well, and I know drastically trying to do something different would be pointless. Why mess with something that’s already so good?
Needless to say, I must give credit to Gimme Some Oven for the inspiration behind this recipe. The changes I made are based on personal preference regarding taste and texture.
So here it is! It’s great for snacking on while watching the big game, or for a simple girls nights in. Either way, I promise, you’re going to be obsessed with it.
Hot tip: Buy a rotisserie chicken for dinner, and use the leftover chicken for buffalo chicken dip the next day! This saves you time on having to cook the chicken yourself.
Slow Cooker Buffalo Chicken Dip
- Slow cooker
- 1 8 oz. block of cream cheese
- 4 oz. blue cheese
- 2 cups fresh mozzarella shredded
- 1 cup Frank's red hot sauce
- 8 oz. sour cream
- 3 cups cooked chicken
- To prep, cut the cream cheese into cubes, then shred the fresh mozzarella. It's easier to tear apart the mozzarella with your hands to shred it.
- Add in all of the ingredients to a slow cooker.
- Cook on high for 1.5 hours.
- Serve with tortilla chips or vegetables that are easy to dip (celery, carrots, bell pepper slices, etc.)