Crock Pot Buffalo Chicken Dip
Try this Crock Pot Buffalo Chicken Dip recipe, or contribute your own.
Try this Crock Pot Buffalo Chicken Dip recipe, or contribute your own.
- Carbohydrate 0.89392 g
- Cholesterol 15.561 mg
- Fat 9.5005 g
- Fiber 0.0783999986648559 g
- Protein 2.92906 g
- Saturated Fat 3.281524 g
- Serving Size 1 1 Units US (22g)
- Sodium 161.565 mg
- Sugar 0.815520001335144 g
- Trans Fat 0.602370999999999 g
- Calories 100 calories
Step-by-step
- Drain canned chicken and put in medium sauce pan.
- Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
- Add cream cheese and stir until blended thoroughly.
- Add ranch dressing and mix.
- Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
- Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
- I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
Unlike a traditional dairy-heavy cheese fondue that relies on starch to stay stable, buffalo chicken dip depends on the fat-to-protein ratio of cream cheese and cheddar to maintain its body without breaking. Getting that consistency right requires attention to heat control and emulsification mechanics.
- Soften the cream cheese completely to room temperature before combining it with the hot ingredients to prevent curdling and graininess in the final mixture.
- Shred a block of mild cheddar cheese by hand rather than buying pre-bagged varieties, which contain cellulose powders that interfere with smooth melting at 165 degrees Fahrenheit.
- Transfer the mixture to a slow cooker set to the warm setting immediately after the initial stovetop integration to hold serving temperature for up to two hours without scorching the bottom.
- Toast the sliced baguette until the crumb is completely dry so the bread resists sogginess when loaded with heavy dairy fats.
Refrigerated leftovers solidify firmly due to the high saturated fat content from the cheese and cream cheese. Reheat portions gently on low power in a microwave, stirring every 30 seconds to restore the creamy consistency before serving.
