Description
This hot chicken wing dip packs all the flavors of your favorite spicy buffalo chicken wings, minus the sticky fingers. Make it in the oven or slow cooker!
Ingredients
Scale
- 8 ounces cream cheese, room temperature
- 1/2 cup buffalo wing sauce (I like Frank’s)
- 1/4 cup of ranch dressing
- 1/4 cup BBQ sauce
- 1/4 cup honey mustard sauce
- 1 (1-ounce) package ranch seasoning
- 1/3 cup blue cheese crumbles (plus more to garnish)
- 2 cups shredded Monterey Jack cheese
- 3 – 4 cups shredded chicken (I use 1 rotisserie chicken)
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 350°F. Lightly coat a 9×9 pan with cooking spray and set aside.
- In a large bowl (or mixing bowl fitted with the paddle attachment), mix together the cream cheese, buffalo sauce, ranch dressing, BBQ sauce, honey mustard, ranch seasoning packet, and blue cheese. Stir until combined.
- Add in the shredded cheese and chicken and stir to combine.
- Spread the mixture into the prepared dish and bake for 30 minutes or until bubbly.
- Garnish with more blue cheese crumbles if desired and green onions.
- Serve warm with celery, carrots, chips, or crackers.
Slow Cooker Method
- Place all the ingredients except the green onions into the slow cooker and stir to combine. Cook on low for 2 – 3 hours. Stir again to ensure all the ingredients are mixed well.
- Garnish with more blue cheese and green onions if desired.
