• 1 (8-ounce) block reduced-fat cream cheese, roughly cut into 1-inch cubes
  • 4 ounces crumbled blue cheese*
  • 3 cups diced or shredded cooked chicken
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup hot sauce** (I recommend Frank’s)
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup thinly-sliced green onions (about 3 green onions)
  • 1 Tablespoon ranch seasoning
  • (optional toppings: extra crumbled blue cheese, thinly-sliced green onions, chopped celery, and/or a drizzle of hot sauce)


  • Spray the inside of the bowl of your slow cooker with cooking spray.
  • Add all ingredients to the bowl of the slow cooker, and stir until combined.  (You can also stir the ingredients together in a separate bowl, and then transfer that to the bowl of the slow cooker afterwards.)
  • Cook on high for 1.5 – 2 hours, or until the cheeses are all melted.  (Alternately, you can also cook this on low for 3-4 hours, or until the cheeses are all melted.)  Give the dip a good final stir, then transfer to a serving bowl and garnish with extra blue cheese and green onions if desired.  Serve with chips or your desired dippers.
Read Also:  The Best Artichoke Dip Stuffed Bread

*If you’re not a fan of blue cheese, feel free to leave it out.

**If you do not like much spice/heat, I recommend starting with 1/2 cup hot sauce.  Then once the mixture has cooked, give it a taste, and you can always add more.

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