There’s something about the first scoop of a hot, bubbling buffalo chicken dip that takes you straight back to good friends, loud cheers, and the comforting chaos of party food. If you’ve ever wanted a recipe that’s both simple to pull together and wildly satisfying, this version using Frank’s RedHot is your new go-to. You’ll get tang, heat, and a gooey cheese pull that makes everyone smile — including you.
If you want a different dipping sauce, consider making a Blue Jam Garlic Aioli for a sweet-savory option next to the buffalo dip.
Why You’ll Love This Recipe
This dip balances bright vinegar-forward heat from Frank’s with cream cheese and sour cream to keep things velvety. Shredded chicken adds substance, while melted cheddar and blue cheese (optional, but highly recommended) provide depth. It’s the kind of dish that disappears fast, so plan for seconds — and maybe hide a spoon for yourself.
Try making Buffalo Chicken Sliders with leftover dip to turn an appetizer into a fun handheld meal.
Ingredients
Don’t worry if you don’t have every fancy ingredient on hand. This recipe is forgiving and built on pantry-friendly staples. Everything listed below serves about 8 people as an appetizer.
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream (or Greek yogurt for tang)
- 1/2 cup Frank’s RedHot Original Sauce (adjust to taste)
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup crumbled blue cheese (optional, but delicious)
- 1/4 cup ranch dressing or 2 tablespoons mayonnaise (for creaminess)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Chopped green onions or chives, for garnish
- Crudités, tortilla chips, and toasted baguette slices, for serving
How to Make Frank’s Buffalo Chicken Dip
Time needed: 35 minutes
Get your oven hot and your favorite baking dish ready — this dip is straightforward but delivers on texture and flavor. You’ll be surprised how quickly it comes together.
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or medium cast-iron skillet.
In a large bowl, stir together the softened cream cheese and sour cream until smooth. A rubber spatula works best to avoid lumps.
Add the Frank’s RedHot, ranch dressing or mayo, garlic powder, onion powder, and a pinch of salt and pepper. Taste and adjust the hot sauce amount if you like it milder or hotter.
Fold in the shredded chicken, half of the cheddar cheese, and (if using) the blue cheese. Mix until evenly combined.
Transfer the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining cheddar over the surface for a bubbly top.
Bake for 20–25 minutes, until the dip is hot and the cheese is melted and lightly golden around the edges.
Finish by broiling for 1–2 minutes if you want extra browning — watch carefully so it doesn’t burn.
Garnish with chopped green onions or chives and serve immediately with chips, veggies, or toasted bread.
Make-ahead and reheating tips
- You can assemble the dip a day ahead and refrigerate it (cover tightly). Pull it out for 30 minutes before baking to take the chill off.
- Leftovers reheat beautifully: microwave in 30-second bursts, stirring, or warm in a 325°F (160°C) oven until heated through.
Variations and Serving Ideas
If you’re feeling adventurous, swap half the cheddar for pepper jack for a smoky, spicy twist, or stir in a few chopped pickled jalapeños for acid and heat. For a lighter spin, use Greek yogurt and reduced-fat cream cheese, and serve with lots of crunchy vegetables.
This dip pairs wonderfully with a crisp side or bowl-style meals if you want to build a fuller spread. It also tastes great alongside warm, sweet-savory sides for contrast. Serve this dip alongside a bowl of Loaded Baked Potato Soup for a cozy, indulgent spread that complements the spicy flavors.
FAQs
Absolutely — rotisserie chicken is perfect and makes this a weeknight-friendly recipe. Shred it finely so every bite gets a little chicken.
The heat depends on how much Frank’s you add. Start with 1/2 cup if you prefer medium heat and increase to 3/4 cup for a bolder kick. Remember the blue cheese will mellow the spice.
Yes. Combine all ingredients (except final cheese topping) in the slow cooker on low for 1–2 hours, then stir in half the cheddar and top with remaining cheese for the last 15 minutes to melt.
Classic choices are tortilla chips, celery sticks, carrot sticks, and toasted baguette slices. For something heartier, you could offer it with soft pretzel bites or use it as a topping for baked potatoes.
Conclusion
Frank’s Buffalo Chicken Dip is one of those recipes that feels like a hug in food form — familiar, a little naughty, and deeply satisfying. Whether you’re feeding a crowd or curling up on the couch with a movie, this dip is fast, flexible, and totally crowd-friendly. Try the suggested mix-ins, stash a spoon for yourself, and enjoy the inevitable compliments. If you love creative ways to use chicken, this dip can inspire sliders, bowls, or even baked potato toppings for your next get-together.
Now go make it — and don’t be surprised if everyone asks for the recipe. If you like sweet-heat contrasts, you might also enjoy Hot Honey Chicken Bowls for a different take on spicy-sweet chicken.
Frank’s Buffalo Chicken Dip
Ingredients
- 2 cups cooked shredded chicken (rotisserie works well)
- 8 oz cream cheese softened
- ½ cup sour cream or Greek yogurt
- ½ cup Frank’s RedHot Original Sauce adjust to taste
- ¼ cup ranch dressing or 2 tablespoons mayonnaise
- 1 cup shredded sharp cheddar cheese divided
- ½ cup crumbled blue cheese optional
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper to taste
- Chopped green onions or chives for garnish
- Tortilla chips celery sticks, carrot sticks, and toasted baguette slices for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish or medium cast-iron skillet.
- In a large bowl, stir together the softened cream cheese and sour cream until smooth. Add Frank’s RedHot, ranch or mayo, garlic powder, onion powder, salt, and pepper. Mix to combine.
- Fold in the shredded chicken, half of the cheddar cheese, and the blue cheese if using. Stir until evenly distributed.
- Transfer the mixture to the prepared dish and smooth the top. Sprinkle the remaining cheddar cheese evenly over the surface.
- Bake for 20–25 minutes, until the dip is hot and the cheese is melted and bubbly. Broil 1–2 minutes for extra browning if desired.
- Garnish with chopped green onions or chives and serve hot with chips, veggies, or toasted bread.
Notes
- Assemble ahead and refrigerate; bake when ready. Allow 30 minutes at room temperature before baking for even heating.
- Use rotisserie chicken to save time. You can also poach chicken breasts and shred them.
- Adjust the amount of Frank’s RedHot to control spice level. Start smaller if unsure.
- To make in a slow cooker: cook on low 1–2 hours, stir, add cheese, and cook until melted.
