There’s a reason Frank’s RedHot Buffalo Chicken Dip shows up at every great game day and potluck. It’s creamy, tangy, and just spicy enough to keep you coming back with another chip. You get all the flavor of classic Buffalo wings without the mess or the frying.
It’s comforting, easy to make, and always a hit. If you need a dependable appetizer that disappears fast, this is it.
What Makes This Recipe So Good
- Balanced heat and tang: Frank’s RedHot brings real Buffalo flavor without overwhelming heat, so it’s friendly for most palates.
- Ultra-creamy texture: Cream cheese, ranch (or blue cheese) dressing, and shredded cheese melt into a smooth, scoopable dip.
- Flexible and forgiving: Use rotisserie chicken, canned chicken, or leftover cooked chicken—whatever you have works.
- Fast and hands-off: Mix, bake, and serve. Minimal prep with big payoff.
- Perfect for parties: It holds well on a warm setting, pairs with tons of dippers, and satisfies both wing-lovers and snack grazers.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken is ideal)
- 8 ounces cream cheese, softened
- 1/2 cup Frank’s RedHot Original (adjust to taste)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup crumbled blue cheese (optional, for stronger Buffalo flavor)
- 2 green onions, thinly sliced (optional garnish)
- Freshly ground black pepper, to taste
- Dippers: tortilla chips, celery sticks, carrot sticks, crackers, pita chips, or toasted baguette
How to Make It
- Heat the oven: Preheat to 350°F (175°C).
Lightly grease a small baking dish (8×8-inch or similar).
- Soften the cream cheese: Let it sit at room temperature or warm in the microwave for 15–20 seconds until spreadable.
- Mix the base: In a bowl, combine cream cheese, ranch (or blue cheese dressing), and Frank’s RedHot. Stir until smooth.
- Add the chicken and cheese: Fold in the shredded chicken and 1 cup shredded cheddar. Add blue cheese crumbles if using.
Season with a little black pepper.
- Transfer and top: Spread the mixture in the baking dish. Sprinkle a light layer of extra cheddar on top for a bubbly finish.
- Bake: Bake for 20–25 minutes, until hot and lightly browned around the edges and the cheese is melted.
- Garnish and serve: Top with sliced green onions. Serve warm with chips, celery, carrots, or your favorite dippers.
How to Store
- Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.
- Reheat: Warm in the oven at 325°F until hot, or microwave in 30-second bursts, stirring between intervals.
- Freezer: Not recommended.
The texture can turn grainy after freezing and thawing due to the dairy.
- Make-ahead: Assemble up to 2 days ahead, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to the bake time if going in cold.
Health Benefits
- Good protein source: Chicken adds steady, satisfying protein that helps keep you full.
- Customizable heat: Frank’s RedHot provides flavor with manageable spice, and capsaicin may offer metabolic and mood-boosting benefits for some people.
- Built-in portion control: Serving with raw veggies like celery and carrots adds fiber and crunch while naturally moderating richer bites.
- Swaps for lighter balance: Using light cream cheese or Greek yogurt for part of the dressing can reduce calories and boost protein without losing creaminess.
Pitfalls to Watch Out For
- Too much heat: It’s tempting to pour in more hot sauce, but the flavor intensifies as it bakes. Start with 1/2 cup, then adjust next time.
- Dry chicken: Overcooked or very lean chicken breast can make the dip stringy.
Rotisserie or thighs stay tender.
- Cold cream cheese: If it’s not softened, you’ll get lumps. A brief microwave softening helps the mixture turn silky.
- Overbaking: Longer than 25–30 minutes can separate the fats and dry the edges. Pull it when it’s bubbling and melty.
- Salt overload: The cheeses, dressing, and hot sauce already bring salt.
Taste before adding more seasoning.
Alternatives
- Lighter version: Use Neufchâtel (1/3 less fat) cream cheese and swap half the dressing for plain Greek yogurt. Use part-skim mozzarella with a little sharp cheddar for flavor.
- Blue-cheese lovers: Use blue cheese dressing, add extra crumbles, and finish with a drizzle of hot sauce on top.
- Stovetop or slow cooker: Warm everything together on low heat, stirring until smooth. In a slow cooker, set to Low for 2–3 hours and switch to Warm for serving.
- No-chicken option: Try shredded jackfruit or canned white beans for a vegetarian twist.
Keep the same sauces and cheeses.
- Extra texture: Stir in finely diced celery or bell pepper for crunch, or top with buttered panko before baking for a crisp finish.
- Gluten-free serving: The dip itself is typically gluten-free; just pair with gluten-free crackers or fresh veggies.
FAQ
Can I use canned chicken?
Yes. Drain it well and shred with a fork for better texture. Rotisserie chicken tastes richer, but canned is a quick, budget-friendly option.
What’s the best cheese to use?
Sharp cheddar adds classic flavor and melts well.
A blend of cheddar and mozzarella gives creaminess and stretch, while a little Monterey Jack boosts meltability.
Is ranch or blue cheese dressing better?
Both work. Ranch is milder and more familiar. Blue cheese dressing delivers a stronger, tangy Buffalo vibe.
Choose based on your crowd.
How do I make it spicier?
Add more Frank’s RedHot to taste, or mix in a pinch of cayenne. You can also swirl extra hot sauce over the top before serving.
Can I make this ahead of time?
Absolutely. Assemble the dip, cover, and refrigerate for up to 48 hours.
Bake just before serving, adding extra bake time if it’s cold from the fridge.
What should I serve with it?
Tortilla chips, celery sticks, carrot sticks, pretzel crisps, baguette slices, and pita chips all pair well. Offer a mix for different textures.
How can I keep it warm at a party?
Transfer to a small slow cooker set to Warm, stirring occasionally. This keeps it creamy and scoopable for hours.
Can I make it without dairy?
Use dairy-free cream cheese, vegan shredded cheese, and a dairy-free ranch.
The texture will be slightly different, but still tasty.
Why is my dip greasy on top?
Overbaking or using very high-fat cheese can cause separation. Bake just until hot and bubbly, and stir before serving if needed.
Can I double the recipe?
Yes. Use a larger baking dish and increase the bake time slightly.
For even heating, consider two smaller dishes instead of one deep pan.
In Conclusion
Frank’s RedHot Buffalo Chicken Dip is the definition of a reliable crowd-pleaser. It’s easy to make, boldly flavored, and flexible enough to fit your taste and schedule. With a few smart tips and your favorite dippers, you’ll have a snack that disappears fast and earns repeat requests.
Keep this recipe handy—you’ll use it again and again.
