Here’s a great dip that’s a family favorite of ours. It’s been a hit with all of the teenagers that have come through our home throughout the years! This Buffalo Chicken Dip is so delicious and the fact it can be made gluten-free makes it all the better! I hope you enjoy this recipe!
Gluten-free Buffalo Chicken Dip
- 2 cans (10 oz each) canned chicken breast
- 2 Tbsp Frank’s Hot Sauce
- 1/2 tsp garlic salt
- 1 cup shredded cheddar cheese
- 1 cup Hidden Valley Ranch Dressing
- 1 (8 oz) package cream cheese
Mix all ingredients together and put in a 1.5-quart crockpot to cook for about 3 hours. Watch the sides to be sure they don’t get too brown/overcooked. I actually like the overcooked brown parts!
The recipe can be doubled and put in a larger crockpot. If you don’t have a crockpot, you may use a large skillet on the top of the stove.
Serve with tortilla chips, broccoli, and celery/carrot sticks. If desired, sprinkle with shredded cheese prior to serving. The dip stays very warm which makes it perfect for serving if it stays in the crockpot.