Frank's Buffalo Chicken Dip
Creamy, tangy buffalo chicken dip made with Frank's RedHot, cream cheese, shredded chicken, and plenty of melted cheddar. Perfect for parties and game day.
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.
Nutrition
Calories: 240kcalCarbohydrates: 3gProtein: 15gFat: 18gSaturated Fat: 9gSodium: 620mgSugar: 2g
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