There are dips, and then there’s Frank’s RedHot Buffalo Chicken Dip – the one that doesn’t politely sit on the sidelines but cannonballs straight into the center of the party. Around here in Nashville, we don’t do bland. We like our dips creamy, spicy, and unapologetically bold. This one? It’s got just enough kick to make you grab another chip before you even swallow the last. If you’ve never had it hot from the oven, creamy with ranch, and layered with shredded chicken? Honey, you’ve been missing out.
Why You’ll Love This Dip
- Big Buffalo flavor that’s bold but balanced
- Easy prep with rotisserie chicken or leftovers
- Crowd-pleaser for every game day, party, or lazy Sunday
A Southern Staple with a Tangy Twist
Frank’s RedHot isn’t just hot sauce, it’s the backbone of bold flavor here. It pairs beautifully with shredded chicken and a heap of creamy cheese.
If you’re looking for a show-stealer next to your Crack Burgers, or you need a reliable go-to that sits pretty next to taco soup with Fritos, this dip never disappoints. It’s warm, comforting, and always the first bowl licked clean at any table.
Gather These Ingredients
This recipe is more about feel-good flavor than fancy techniques, but every ingredient has a job to do:
- Shredded chicken – Rotisserie works like a dream. Adds the bulk and heartiness.
- Frank’s RedHot Original Cayenne Pepper Sauce – The star. It gives that classic tangy heat.
- Cream cheese – Softened and stirred in for that rich, dreamy base.
- Ranch dressing – For creamy zip. Balances the spice like a Southern charm.
- Shredded cheddar cheese – Because more cheese is never a bad idea. Melted throughout and sprinkled on top.
- Optional: blue cheese crumbles – If you want that bold bite.
Everything melts together into a spicy, savory, spoonable dip that just begs for sturdy chips or crunchy celery sticks. Heck, a spoon might do just fine.
Let’s Make Some Dip, Friend
Heat up your oven to 375°F. While it warms, grab a mixing bowl and stir together your cream cheese, ranch, and Frank’s. Don’t worry if it’s not perfect just get things smooth-ish. Fold in the chicken and half of the cheddar. Spread this mixture into a baking dish and top it with the remaining cheddar.
Bake uncovered for about 20 minutes until bubbly and golden around the edges. Don’t be afraid to broil for 2 minutes at the end to get that irresistible cheesy crust.
Keep It from Turning into a Hot Mess
Even a dip this easy can hit a few snags. Here’s how to keep things on track:
- Don’t use cold cream cheese. Let it soften so it stirs smoothly.
- Don’t overbake. Once it bubbles, it’s ready. You want gooey, not greasy.
- Use the right chicken. Overly dry or flavorless chicken can throw off the whole vibe. Rotisserie or well-seasoned leftovers are best.
Got leftovers? You’re winning. This stuff is even better the next day, folded into a grilled cheese or spooned over a baked potato. Ask me how I know.
Little Tricks from My Kitchen to Yours
Let’s talk flavor layering, babe. The dip is divine on its own, but here’s how you can really make it sing:
- Use half ranch, half blue cheese dressing for deeper flavor complexity.
- Want extra heat? Add a few dashes of Frank’s XTRA Hot or stir in chopped jalapeños.
- Mix up the cheese game. A blend of Monterey Jack and mozzarella gives you melt AND stretch.
- Swap in Greek yogurt for a lighter version, but know it’ll miss a bit of that richness. Still good, though.
Something Extra to Keep in Your Apron Pocket
Buffalo chicken dip is all about that balance—between spice, creaminess, and tang. One bonus trick I love? Mix everything in a small cast iron skillet. It goes straight from stovetop to oven, keeps everything hot longer, and gets you that crispy cheese crust around the edges that folks fight over.
And if you’re planning for game day or potluck? Double it. Trust me. This stuff disappears faster than sweet tea on a hot porch swing afternoon.
Let It Shine at the Table
Serve your hot, bubbly dip with:
- Sturdy tortilla chips – No floppy chips allowed.
- Celery and carrot sticks – Classic and crisp.
- Pretzel bites – Soft, salty, irresistible.
- Mini naan or flatbread wedges – A fancy little twist.
And hey, if you’re making a whole spread, this sits real pretty next to a plate of beef sausage bites or even a tray of smothered chicken and rice for the hearty eaters in the room.
Frank’s RedHot Buffalo Chicken Dip
Ingredients
- – 2 cups cooked shredded chicken
- – 1 package 8 oz cream cheese, softened
- – 1/2 cup Frank’s RedHot Original Cayenne Sauce
- – 1/2 cup ranch dressing
- – 1 cup shredded cheddar cheese divided
- – Optional: 1/4 cup blue cheese crumbles
Instructions
- Preheat oven to 375°F.
- In a mixing bowl, combine cream cheese, Frank’s RedHot, and ranch until smooth.
- Stir in shredded chicken and half the cheddar cheese.
- Spread into baking dish and top with remaining cheddar.
- Bake uncovered for 20 minutes or until bubbly and golden.
- Serve with chips, veggies, or pretzel bites.
Notes
- Use rotisserie chicken for best flavor.
- Can be made ahead and baked later.
- Add blue cheese for extra tang.
- Store leftovers in fridge up to 3 days.
What Folks Ask About This Dip
Can I make Buffalo Chicken Dip ahead of time?
You sure can. Mix everything and store it in the fridge up to 2 days before baking. Just let it sit at room temp for 15 minutes before popping it in the oven so it heats evenly.
Can I use canned chicken?
Yes—but try to drain and shred it well, then mix in some seasoning. It’ll work in a pinch, though rotisserie or leftover grilled chicken brings more flavor to the party.
Why is my Buffalo Chicken Dip greasy on top?
That usually means it overbaked or had too much cheddar. Next time, use full-fat cream cheese and watch your bake time. You want gooey, not oily.
Can I make it in a slow cooker?
Absolutely. Mix all ingredients and heat on low for 1.5–2 hours, stirring occasionally. It’ll stay warm and scoopable longer, too—great for gatherings.
Let’s Wrap It Up, Friend
If there’s one dish that captures the heart of Southern comfort and tailgate vibes in a single spoonful, it’s this Frank’s RedHot Buffalo Chicken Dip. It’s spicy without being too much, creamy in that way that makes you sigh happy, and it brings folks together whether it’s a weekday dinner or Super Bowl Sunday.
So whip it up, throw it in the oven, and get ready for a chorus of “Who made this?”—because you did, darlin’. And you nailed it.
