I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting. I thought, “hmm, anything with that title must be good!”, and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. I mean, I have to draw the line somewhere, right? It wasn’t until I was perusing some of my favorite food blogs looking for Super Bowl recipes that I found this recipe, once again. The guys over at The Bitten Word were raving about this dip – and that got me curious, I mean, if those guys like it then surely I could give it a try. So I did, and I took it to the Super Bowl party. As it turns out, this dip really is like crack…I could sit there and eat it all day! Hubby and I are both big blue cheese fans, so of course we loved it – but here’s a little warning for those of you who are picky eaters (ahem, my sister) – if you don’t like buffalo sauce and/or blue cheese, this dip isn’t for you.  And even if you don’t like those things, still give it a try – you might be pleasantly surprised. Everybody at the party loved it! So without further ado – CRACK DIP!!!


Buffalo Chicken Dip (AKA: Crack Dip)

8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 boneless, skinless chicken breasts, cooked and shredded

Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through.  Serve with crackers, pita chips, sliced bread or vegetables.

NOTE:  Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each.  Similarly, you can mix blue cheese and mozzarella, or use portions of each.

*I used sliced baguettes and celery for dipping…mmm, MMMM!

Recipe source: The Bitten Word, originally from Frank’s Red Hot

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77 Comments »

  1. Can you please tell me what is buffalo sauce? I live in Australia and have not heard of it. Can I make it?

    [Reply]

    amy Reply:

    Buffalo sauce is a tangy red hot sauce that is most commonly used for buffalo hot wings (around here at least), such as Frank’s Red Hot. If there’s a way to make it, I wouldn’t know of it. But I’m sure you could find it online- amazon, I’m sure would have it.

    [Reply]

    D.Forestation Reply:

    1/2 cup (120 mL) ketchup
    1 cup (225 g) butter
    1 bottle Tabasco

    Completely melt butter at high temperature in a deep pan. Add ketchup and Tabasco sauce, as desired. Reduce the heat to a very low setting, stirring occasionally.

    [Reply]

    Comment by Jenny — August 22, 2012 @ 2:39 AM

  2. Will this work at room temp? Have to take it to place with no opportunity to heat up. Can cook just before I leave.

    [Reply]

    amy Reply:

    Sure!

    [Reply]

    Comment by Mary — November 5, 2012 @ 12:19 PM

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    [Reply]

    Comment by download crack — May 18, 2013 @ 3:55 AM

  4. I have a friend that always makes this for parties. She uses franks red hot for the buffalo sauce. it’s addicting.

    [Reply]

    Comment by wade@avoiceformyson.com — August 10, 2013 @ 6:02 AM

  5. MMM,MMM, GOOD.
    Felt kinda crazy and smoked (grilled or whatever) the chicken over pecan wood. WOW-WEE. Hope somebody likes it.
    We thought it was great.

    [Reply]

    Comment by Franklin Roberts — November 2, 2013 @ 12:34 PM

  6. Can’t wait to try this out. Thanks so much for the recipe

    [Reply]

    Comment by Cali — January 2, 2014 @ 5:14 AM

  7. This is what my team eat the night before every football game.

    [Reply]

    Comment by D.Forestation — January 22, 2014 @ 11:07 PM

  8. IT IS SO YUMMY! ENJOY!

    [Reply]

    Comment by Holly — January 23, 2014 @ 6:32 AM

  9. I never use blue cheese or blue cheese dressing in it and I use sharp cheddar cheese 2 cups and Franks Red Hot Buffalo sauce. Use Chicken in a biscuit crackers and celery they are the BEST to pair with the crack dip! I have made my crack dip for years! It’s a hit everywhere we go!!!

    [Reply]

    Michele Reply:

    If you don’t use blue cheese do you use an extra serving of the ranch? I detest blue cheese, but I’m pregnant and super craving wings lately and really want to try this!

    [Reply]

    amy Reply:

    Yep, just extra ranch! Congrats on your pregnancy and I hope this dip satisfies your craving! 🙂

    [Reply]

    Comment by Jill — January 23, 2014 @ 2:26 PM

  10. This is the one dip that EVERYONE requests for holidays, parties, etc. I make it in the crock pot so it stays warm for the duration of the party. I use shredded chicken from Costco, franks buffalo sauce, sour cream, ranch, any blend of shredded cheese that may be hanging around, and cream cheese. I serve it with tostitos scoops and it’s a hit every time!

    [Reply]

    Comment by Melina — January 23, 2014 @ 5:24 PM

  11. I get a Costco rotisserie chicken and take all the meat off and shred it white it is warm. Pour 12oz bottle of Franks Red Hot sauce on the chicken and let marinate for at least 30 minutes. Combine 12 oz bottle of ranch dressing with a package of cream cheese. Once chicken is marinated combine all ingredients and stir in some shredded sharp cheddar cheese and bake! I have used fat free cream cheese and fat free ranch and it is good but not as good as the real stuff. It is good using celery instead of crackers or chips.

    [Reply]

    Comment by Steph — January 23, 2014 @ 9:44 PM

  12. I added an extra layer of mozzarella cheese on top…soo delicious. thank you!

    [Reply]

    Comment by Katie — February 2, 2014 @ 1:59 PM

  13. I’m bringing this to a potluck this weekend. The potluck is about an hour drive from my house. Should I just bake at my house and reheat there? Or just combine the ingredients and bake there? If I am to reheat it, how long for? I don’t want to dry it out. So excited to make (and eat!!!!) it!!

    [Reply]

    amy Reply:

    I would go ahead and bake it before hand. If you want, pop it in the microwave for 30 seconds or so once you get there- it’ll still taste great! This dip reheats really well!

    [Reply]

    Comment by Charlotte — May 8, 2014 @ 4:42 PM

  14. My family LOVES this dip! I never use canned chicken though,I just bake and shred some chicken breasts. And I use shredded cheddar, not mozzarella. Lately I have been considering added a mix of Frank’s Red Hot and Sriracha.

    [Reply]

    amy Reply:

    My husband would love that. He’s obsessed with sriracha!

    [Reply]

    Comment by Teresa — January 28, 2015 @ 2:19 PM

  15. I’ve made it with Canned chicken every time and everyplace I’ve taken it, the bowl was scraped, zero leftovers and I’ve always left the recipe. I’ve had no problems using canned chicken since the other ingredients have such strong Flavors.

    [Reply]

    amy Reply:

    It never bothered me either. Some people are just really adversed to canned chicken. Which is fine, too. I usually make it with cooked, shredded chicken breast now, but frankly, I’ll take it any way I can get it! It’s one of my all-time favorite dips!

    [Reply]

    Comment by Jaime — February 1, 2015 @ 12:13 PM

  16. Ok so I didn’t have all the ingredients but I made some awesome dip with some substitutes. I didn’t have cream cheese so I used sour cream. I didn’t have shredded cheese so I didn’t use anything. Also no measurements were used, I just eye balled it. But when I do have all the ingredients I will post again.

    [Reply]

    Comment by Alexandria C. — April 5, 2015 @ 2:00 AM

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    Comment by Kim — November 23, 2015 @ 12:00 PM

  19. I shredded/cubed the chicken and kept pieces pretty big. Subbed shredded Mozz for blue cheese crumbles. Did regular ranch and blue cheese dressing (trader joe’s has the most chunks) but also added trader joe’s sriracha ranch. One layer of sharp cheddar on top. Served with giant celery sticks, tortilla chips, carrots and cherry tomatoes. DEFINITELY used Frank’s Red Hot Buffalo Wing Sauce. And yes, someone put it on their burger!

    [Reply]

    Comment by Meg — May 30, 2016 @ 8:50 PM

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