Crock Pot Buffalo Chicken Dip

# What You'll Need:

01 - 8 oz cream cheese, softened and cubed

02 - 1/2 cup sour cream

03 - 1 1/2 cups shredded cheddar cheese

04 - 1/2 cup shredded mozzarella cheese

05 - 3 cups cooked shredded chicken breast

06 - 1/2 cup buffalo wing sauce

07 - 1/4 cup ranch dressing

08 - 2 tablespoons chopped scallions

09 - Extra shredded cheese for topping

01 - Place cream cheese, sour cream, shredded cheddar, mozzarella, chicken, buffalo wing sauce, and ranch dressing into the slow cooker bowl.

02 - Stir all ingredients together until well combined and evenly distributed.

03 - Cover and cook on low setting for 2 hours, stirring halfway through to ensure even melting and consistency.

04 - Once melted and bubbling, give the dip a final stir to achieve uniform texture.

05 - Sprinkle with extra cheese and chopped scallions if desired. Transfer to serving vessel and keep warm until consumption.

01 -

It practically makes itself while you handle everything else, no hovering or stirring required.
The balance of creamy, tangy, and spicy hits every craving at once without feeling too heavy.
Leftovers reheat beautifully, which means you can enjoy it again the next day without any guilt.

02 -

Don't skip softening the cream cheese, cold cubes take forever to melt and leave you with a lumpy dip.
Stir halfway through or the edges will cook faster than the center and you'll end up with uneven texture.
If it looks too thick after cooking, stir in a splash of milk or extra ranch to loosen it up.

03 -

Use rotisserie chicken to cut down on prep time, the seasoning it already has adds extra flavor.
Cube the cream cheese small so it melts faster and blends more smoothly into the dip.
Taste before serving and adjust the buffalo sauce or ranch to match your crowd's preferences.