Frank’s RedHot Buffalo Chicken Dip is a crowd-pleasing appetizer that’s creamy, spicy, and packed with shredded chicken. It blends the tangy heat of Frank’s RedHot sauce with melted cheese and cool ranch or cream cheese, making it a perfect dip for game days, parties, or casual get-togethers.
I love making this dip because it’s super easy and always disappears fast—everyone seems to want just one more scoop. I usually mix it up in a baking dish and let it get bubbly and golden on top. The best part is that the heat from the hot sauce gives it a nice kick without being overpowering, so even folks who don’t handle spice well can enjoy it.
My favorite way to serve this dip is with crispy tortilla chips or crunchy celery sticks on the side. It’s a great mix of creamy, spicy, and crunchy textures that keeps you reaching back for more. It’s one of those dishes that instantly brings people together, sharing smiles and second helpings all around!
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a huge time saver and adds great flavor. If you want, shredded cooked turkey or even canned chicken can work in a pinch.
Cream Cheese: This is the base of the dip’s creaminess. Make sure it’s softened before mixing to avoid lumps. You can use Neufchâtel cheese for a lighter option.
Frank’s RedHot Sauce: The star ingredient for that classic buffalo flavor. If you don’t have it, any cayenne pepper hot sauce will work, but flavor may vary.
Ranch or Blue Cheese Dressing: Ranch gives a creamy, tangy balance. Blue cheese dressing boosts that buffalo wing vibe. Choose according to your taste.
Cheese: Mozzarella melts beautifully for creaminess, while blue cheese adds bold flavor on top. You can skip blue cheese if not a fan or swap with cheddar for a milder taste.
How Do You Get the Dip Creamy and Bubbly Without It Splitting?
Getting a smooth, creamy texture takes a few simple tricks:
- Softening the cream cheese first is key. You can microwave it gently for 15-20 seconds until spreadable.
- Mix hot sauce and dressings well with cream cheese before adding chicken and cheese. This helps them blend smoothly.
- Use a gentle fold when mixing shredded chicken so everything stays light and creamy without turning watery.
- Bake at 350°F until bubbly and hot, usually 20-25 minutes. Avoid higher heat that can cause the cheese to separate.
In my experience, topping off with crumbled blue cheese after baking keeps its texture fresh and avoids melting it into the dip. Fresh green onions add a nice bright finish!
Equipment You’ll Need
- Mixing bowl – I suggest a large one to combine all the ingredients easily.
- Whisk or spatula – makes mixing the cream cheese and hot sauce smooth and simple.
- Baking dish or oven-safe casserole – a 9×9-inch works well for even baking and easy serving.
- Measuring cups and spoons – to ensure all ingredients are just right.
- Serving spoon or spatula – for scooping the dip onto plates or chips.
Flavor Variations & Add-Ins
- Switch protein: Swap chicken with cooked turkey or shredded rotisserie beef for a different twist.
- Cheese change: Use cheddar or pepper jack instead of mozzarella to add more flavor or heat.
- Add veggies: Mix in chopped celery, green peppers, or jalapeños for extra crunch and spice.
- Flavor boost: Stir in a dash of smoked paprika or cayenne pepper for more smoky heat or spice depth.
How to Make Frank’s RedHot Buffalo Chicken Dip
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 oz cream cheese, softened
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 cup ranch dressing (or blue cheese dressing, if preferred)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 green onions, sliced (for garnish)
- Optional: celery sticks and tortilla chips for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so plan for around 35 minutes total. It’s a quick and easy dip that’s ready to serve in under an hour!
Step-by-Step Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). While the oven warms up, gather and prepare all your ingredients, especially softening the cream cheese for easy mixing.
2. Mix the Base:
In a large bowl, use a spatula or mixer to blend the softened cream cheese, Frank’s RedHot sauce, and ranch dressing until the mixture is smooth and creamy.
3. Add Chicken and Cheese:
Stir in the shredded chicken, mozzarella cheese, garlic powder, and black pepper. Mix everything together until evenly combined.
4. Bake the Dip:
Spread the mixture into a baking dish evenly. Place it in the oven and bake for 20-25 minutes, until the dip is hot and bubbling around the edges.
5. Garnish and Serve:
Remove the dip from the oven and sprinkle the top with crumbled blue cheese and sliced green onions. Serve warm with celery sticks and tortilla chips for delicious dipping.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding to avoid extra moisture in the dip. Thaw frozen chicken in the fridge overnight or use the cold water method for quicker thawing.
How Do I Store Leftover Buffalo Chicken Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally for even heating.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip up to the baking step, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if still cold from the fridge.
What Can I Substitute for Ranch Dressing?
You can use blue cheese dressing for a tangier flavor or even plain Greek yogurt mixed with a bit of garlic powder and herbs if you want a lighter option.