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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67 Comments »

  1. I’ve heard rave reviews about this dip numerous times and been tempted to try it. Your post may have put me over the edge…I may have to give in this weekend.

    <3

    [Reply]

    Holly Reply:

    IT IS SO YUMMY! ENJOY!

    [Reply]

    Jill Reply:

    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! :)

    Comment by My Gourmet Love Affair — February 2, 2009 @ 9:10 PM

  2. This truly is crack dip. I made it for the superbowl, and it went over like crazy. I served mine in a hollowed out bread bowl, with the insides to dunk in the dip. Sooooo good!

    [Reply]

    Comment by finsmom — February 3, 2009 @ 7:20 AM

  3. I made this on Sunday too and it was awesome. It doesn’t even matter what you bring to dip in it.

    No health benefits usually means it’s good football food.

    [Reply]

    Comment by The Suggestion Boxer — February 3, 2009 @ 1:33 PM

  4. I spread the dip on sliced baguette bread and heated it in the oven. Yum!!

    [Reply]

    Comment by Mother — February 4, 2009 @ 2:33 PM

  5. It’s probably called "crack" dip because it smells like butt crack. From your, ahem, sister.

    [Reply]

    Comment by Lindsay — February 5, 2009 @ 7:11 PM

  6. Thanks, ahem, bee-yotch!

    [Reply]

    Comment by Amy — February 5, 2009 @ 7:27 PM

  7. I make this dip but I can’t make it with canned chicken–it just doesn’t taste right. I actually boil about 1 pound of chicken breasts in chicken broth and then shred. And I use mild cheddar cheese. I also found it much easier to use my hand mixer to mix all the ingredients, except the chicken-and once mixed, stir in the chicken. This way the chicken stays in bigger pieces. YUM!!! We serve with tortilla chips–best football (heck, any sport) appetizer there is!

    [Reply]

    Comment by Amy — February 24, 2009 @ 5:24 PM

  8. I just stumbled upon your blog, and it looks like I will be trying lots of recipes in the near future! My family has "crack dip" too, but it’s nothing like this. Just a can of ro-tel (drained) and a package of cream cheese.

    [Reply]

    Comment by Danielle — March 26, 2009 @ 10:00 AM

  9. Serve it with FRITO SCOOPS–its the only way to go!

    [Reply]

    Comment by Linsey — June 10, 2009 @ 7:10 AM

  10. If the cream cheese has a bit of age on it..(seriously!) like a clabber cream used to be… it gives the dip a "deeper" flavor.. serve with a lager like Stella or the American standard Coors Light.

    [Reply]

    Comment by wb — July 10, 2009 @ 2:21 PM

  11. I was really disappointed – but perhaps I used the wrong sauce. I used Dave’s Buffalo Wings Sauce. The flavor was not good at all. Perhaps a better sauce would produce a better result….

    [Reply]

    Leah Reply:

    Use Frank’s Hot Buf wing sauce, it’s the BEST! : )

    [Reply]

    amy Reply:

    I agree :)

    [Reply]

    Comment by Rob — November 27, 2009 @ 11:47 AM

  12. OMG. Thank you! I googled “crack dip” looking for another recipe (sausage, cream cheese, rotel tomatoes, cheese) but I found this instead. WHAT A WINNER!! I used a whole chicken to get the meat bc I needed stock too! Holy wow. Added chopped celery, green onions and a whole yellow onion… squeezed half a lemon… added about two table spoons of mayo and cut out the 1/4 cup of ranch (bc I didn’t have it…)… papricka and a pinch of cinnamon (to marry the “hot” flavors with all the rest) SO GOOD!!

    The people at the party have created a new food group for this recipe!!

    Everyone was stoked to enjoy all the delishiousness of wings with out the messy finger stuff!! :)

    Thank you thank you!

    [Reply]

    amy Reply:

    Fran,

    I’m SO glad you enjoyed this! Your additions/changes sound fantastic…no wonder it tasted so good!! Thanks for letting me know how it turned out!

    Amy

    [Reply]

    Comment by Fran — November 27, 2009 @ 12:13 PM

  13. Brown a pound of sausage, in crock pot heat 2 packs of cream cheese, and empty one can of your favorite rotel. Dip with chip & tell me yours tastes better! Thats Crack Dip!

    [Reply]

    Leah Reply:

    I’ve had both, Buf chicken dip wins! : )

    [Reply]

    Comment by Kyle — December 2, 2009 @ 9:03 PM

  14. The people at the party have created a new food group for this recipe!!

    [Reply]

    Comment by linkslife — December 4, 2009 @ 2:48 AM

  15. Just made this to eat while watching all the Bowl games. My son could not stop eating it and had to leave the room. We all really enjoyed it. It was very simple to make. Thanks for the recipe!

    [Reply]

    Comment by Josie G. — January 1, 2010 @ 5:40 PM

  16. That looks awesome! I will definitely try it one day. Thank you for sharing.

    [Reply]

    Comment by Scott Lenik — January 27, 2010 @ 7:04 AM

  17. I love this dip!

    [Reply]

    Comment by Kristie — February 7, 2010 @ 8:17 PM

  18. Made this dip and it was sooo good! Everyone loved it! Replaced the chicken with Yves Hearts Desire meatless chicken strips to make it vegetarian. Delicious and the meat-eaters didn’t mind at all!

    [Reply]

    Comment by Shelly — March 4, 2010 @ 4:08 PM

  19. It’s in the oven right now. Putting a lot on faith here. :)

    [Reply]

    Comment by Zev — November 19, 2010 @ 7:26 PM

  20. I’ve been meaning to comment here for a while- this dip is DELICIOUS! I made it for some friends a few weeks ago and it was a huge hit! I’m making the dip again tonight, it’s in the oven as we speak. Can’t wait!

    [Reply]

    Comment by Katie C — April 17, 2011 @ 8:35 PM

  21. Found this recipe this morning and made it for a Fourth of July party today. Everyone loved it and in addition to being a dip it became a sauce for hot dogs and hamburgers. I have all the ingredients so I’m making it for a party tomorrow as well.

    I’m a terrible chef so this is really easy to make.

    Thank you for a great recipe.

    [Reply]

    Comment by James — July 4, 2011 @ 12:43 AM

  22. It’s in the oven right now. Will it keep overnight for a re-heat?

    [Reply]

    amy Reply:

    Sure will! Enjoy!

    [Reply]

    Comment by Charles — July 28, 2011 @ 6:54 PM

  23. I just stumbled here and now I’m thinking I need to make this over the weekend… I’ve had Buffalo chicken dip at a local restaurant and loved it, so why not make my own? Can’t wait to try it out!

    [Reply]

    Comment by Ashlee — August 19, 2011 @ 2:31 PM

  24. Oh man this stuff looks sooooooo good. I just have to try this recipe out. We are both spicy food and bleu cheese fans, so this is definately right up our alley.

    Looks like a good item to snag while out is a bagette of Sourdough or Asiago Cheese bread from St. Louis Bread Company (Panera in other parts of the country). Would love to try both of those dipped in this crack dip too!

    Thanks so much!

    [Reply]

    Comment by Alivia's Corner Kitchen — August 26, 2011 @ 7:20 PM

  25. When you use canned chicken, do you use 2 large (12.5oz) cans or the smaller tuna-sized cans? Thanks for the recipe!

    [Reply]

    amy Reply:

    The larger size. But I would definitely recommend fresh cooked chicken, if you have a couple of chicken breasts on hand. Just boil them and shred them. It’ll taste better. But the dip is great either way! Enjoy!

    [Reply]

    Comment by Leslie — August 28, 2011 @ 11:16 AM

  26. My sister-in-law’s brother (follow that!!??) made a version of this for a family birthday party. Some people loved it, but the caveat is…it smells AWFUL!! I don’t want to gross anyone out, so I won’t say what it smelled like, but its not appetizing! I love buffalo wings and was tempted to try to make my own dip, without the nauseating smell. Perhaps I will try this one. Its worth another go, and maybe I’ll be the one to bring it this year to the family gathering and more people will be tempted to try it! Thanks for the recipe!

    [Reply]

    amy Reply:

    Blue cheese isn’t the most appetizing smell to a lot of people- that could be what was throwing you off. I happen to love it so it wasn’t a problem to me!

    [Reply]

    Comment by Sherry — August 28, 2011 @ 4:50 PM

  27. I am NOT a blue cheese fan AT ALL… so I substitute ranch dressing in for the blue cheese dressing and shredded cheddar cheese in for the blue cheese crumbles and it is AWESOME!!! Never had leftover with this around! I agree boiling and shredding chicken breast is better than the can chicken. It does mix up well ahead of time. I also have made it in my crock pot… great way to keep it warm.

    [Reply]

    Comment by Dawn @What's Around the Next Bend? — October 1, 2011 @ 5:07 PM

  28. Mine is in the oven as I type this. I did substitute a packet of ranch and a 1/4 cup of sour cream instead of the ranch dressing. I had chicken breasts so I just baked two and shredded them. I do like to use canned chicken but I just used what I had on hand :)

    [Reply]

    Comment by Jenny — October 9, 2011 @ 12:25 PM

  29. I am SO making this! My husband and I love chicken wings with blue cheese dressing so this will be awesome I’m sure. My favorite ghetto “crack” dip is a layer of cream cheese, layer of hormel chili with beans, and a top layer of shredded cheddar/jack cheese. Bake or micro til bubbly and serve with tortilla chips! It’s my favorite guilty pleasure and always a hit at superbowl and other gatherings.

    [Reply]

    Comment by Mellissa (sevimel on flickr) — October 20, 2011 @ 3:28 PM

  30. I used to be required to make this dip for gettogethers about once every month! My recipe is a bit different, but I’m sure has the same idea. What I love about it was that I always made it in my crockpot and then took that with me. Easy prep, easy cook, easy transport, easy cleanup! : ) And it stays hot throughout the game/party. (Even though I’m sure it’d still get eaten cold!)

    [Reply]

    Comment by Shelly — October 29, 2011 @ 4:07 PM

  31. My wife made this and I thought it was so-so. Then I scooped an apple slice into the dish. Wow. A perfect taste combination. Later (next day) I warmed it up and tried it with crackers and it was great. Maybe I was reacting to the aroma initially. This is a winner.

    [Reply]

    amy Reply:

    Glad to hear it! I have to admit, I was a little skeptical at first too, but it definitely grew on me!

    [Reply]

    Comment by Ridge Farmer — November 15, 2011 @ 11:28 AM

  32. We LOVE this – I, too have nipped and tweeked it many times depending on who is eating it! I always use fresh garlic in the recipe. A fam favorite is to use broken lime tortilla chips (or jalepeno chips)in the bottom of a mini casserole dish, top with the “dip” for a quick dinner. Using all low-fat ingredients helps wiht the caloies. Another idea is to add fresh salsa instead of the Frank’s and use Mozz or Mexican cheese for a south of the border twist!
    Honestly, chicken, cream cheese (or sour cream), some type of cheese mixed with anything and baked has to be yummy!!

    [Reply]

    Comment by Coop — December 11, 2011 @ 9:38 AM

  33. Another “Crack Dip” Recipe:

    1 C shredded Parmesan Cheese
    1 C Sour Cream
    1 C Mayonnaise

    Bake at 375 for 25 minutes or until top begins to brown. Serve warm with Pita Chips or Baguettes.

    Optional: Can add one can of chopped green chiles or 1 can crab meat.

    [Reply]

    Comment by Sandi — December 12, 2011 @ 6:19 PM

  34. I just had a question regarding the chicken – I am a baker and not much a cook, but wanted to try out a dip for the Super Bowl this Sunday. I was hoping to make it without chicken – would the baking time simply decrease a bit? Will the consistency not turn out right if I nix the chicken?

    [Reply]

    Comment by Dani — February 2, 2012 @ 10:44 AM

  35. I cook boneless chicken overnite on low in crockpot, shred and let cool. i mix mine with softened cream cheese, sharp cheddar and buffalo sauce. spread in casserole dish and top with another layer of sharp cheddar, then drizzle with more buffalo sauce. bake and serve with tortilla chips and townhouse crackers for dipping. INCREDIBLE….

    [Reply]

    Comment by Shellie Gall — February 11, 2012 @ 6:33 PM

  36. I use store-bought rotisserie chicken, and include crumbled blue cheese AND cheddar. Delectable!

    [Reply]

    Comment by Babs — March 29, 2012 @ 6:37 PM

  37. I serve this in a small crock pot, served hot with celery sticks and corn chips. The crock is always scraped clean. Instead of salad dressings, I use 1/2 cup crumbled blue cheese, 1/4 cup mayo and 1/2 cup sour cream.

    [Reply]

    Comment by Bictoria — May 24, 2012 @ 12:21 PM

  38. Canned chicken? I’ve never seen this dip with canned chicken.

    [Reply]

    amy Reply:

    Well, now you have.

    [Reply]

    Robin Reply:

    Nice comeback

    [Reply]

    Comment by Otona — June 3, 2012 @ 5:49 PM

  39. wanted to make this tomorrow. does this make a good amount of dip, or should i double everything since im making it for a party?

    [Reply]

    amy Reply:

    Definitely double it for a crowd. (so sorry for the late response!)

    [Reply]

    Comment by jamie — July 3, 2012 @ 4:02 PM

  40. 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

  41. 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

  42. It’s a pity you don’t have a donate button! I’d certainly donate to this superb blog! I guess for now i’ll settle for book-marking and adding your RSS feed to my Google account.
    I look forward to fresh updates and will talk about this site with my Facebook group.
    Chat soon!

    [Reply]

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

  43. 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

  44. 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

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

    [Reply]

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

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

    [Reply]

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

  47. 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

  48. 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

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

    [Reply]

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

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