Red Hot Buffalo Chicken Dip
A spicy, creamy buffalo chicken dip made with shredded chicken, cream cheese, sour cream, Frank's RedHot, and plenty of cheddar — perfect for parties and game day.
Ingredients
Main
- 2 cups cooked shredded chicken rotisserie or poached
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup ranch dressing or blue cheese dressing
- ¾ cup Frank's RedHot sauce adjust to taste
- 1 ½ cups shredded sharp cheddar cheese divided
- ½ cup shredded mozzarella optional
- 1 tbsp butter
- ¼ tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp sliced green onions for garnish
To Serve
- Celery sticks
- Tortilla chips or pretzel chips
- Toasted baguette slices
Instructions
- Preheat oven to 350°F (175°C). Shred cooked chicken with two forks or pulse briefly in a food processor.
- Beat softened cream cheese until smooth. Stir in sour cream, ranch dressing, Frank's RedHot, melted butter, and garlic powder. Season with salt and pepper.
- Fold shredded chicken into the mixture along with 1 cup of shredded cheddar and the mozzarella if using. Mix until evenly combined.
- Spoon into a 9-inch baking dish, top with remaining cheddar, and bake for 18–22 minutes until bubbling around the edges.
- Optional: broil 1–2 minutes for a golden top. Let rest 3–5 minutes, sprinkle with green onions, and serve with dippers.
Notes
- Make ahead: assemble and refrigerate up to 24 hours before baking.
- Freezing: freeze assembled dip (unbaked) for up to 2 months; thaw overnight and bake.
- Variations: swap ranch for blue cheese, add crumbled blue cheese, or use smoked cheddar for depth.
Nutrition
Calories: 320kcalCarbohydrates: 6gProtein: 18gFat: 25gSaturated Fat: 13gSodium: 820mgSugar: 2g
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