Frank’s Buffalo Chicken Dip

introduction

This Frank’s Buffalo Chicken Dip is creamy, spicy, and ready in about 30 minutes. It makes a great party snack or game-day food. For a quick reference and original notes, see the full Frank’s Buffalo Chicken Dip recipe page.

why make this recipe

• It is fast and simple to make.
• It uses common ingredients you may already have.
• Many people like the bold buffalo flavor and melty cheese.
• It works well for parties, potlucks, or a cozy snack.

how to make Frank’s Buffalo Chicken Dip

1. Preheat the oven and get a baking dish ready.
2. Mix the shredded chicken with softened cream cheese, ranch dressing, and Frank’s RedHot until smooth.
3. Stir in most of the cheddar and all the mozzarella. Save some cheddar to sprinkle on top.
4. Spread the mix into the dish and top with the reserved cheddar.
5. Bake until hot and bubbly. Garnish with green onions if you like.

Ingredients :

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot sauce
• 1/2 cup ranch dressing
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mozzarella cheese
• 2 tbsp chopped green onions (optional)

Directions :

1. Preheat oven to 375°F.
2. In a large bowl, mix shredded chicken, cream cheese, ranch dressing, and hot sauce until smooth.
3. Stir in cheddar and mozzarella cheese, reserving some cheddar for topping.
4. Spread mixture into a baking dish and top with reserved cheese.
5. Bake for 20–25 minutes until hot and bubbly. Garnish with green onions if desired.

how to serve Frank’s Buffalo Chicken Dip

Serve hot with sturdy dippers like tortilla chips, pita chips, crackers, or sliced vegetables (carrots, celery, bell pepper). Place the dip in the center of the table so guests can scoop and enjoy.

how to store Frank’s Buffalo Chicken Dip

• Cool the dip to room temperature.
• Store in an airtight container in the fridge for up to 3–4 days.
• To reheat, place in a small ovenproof dish and bake at 350°F until warmed through, or heat in the microwave in short intervals, stirring between each.
• You can freeze for up to 2 months; thaw in the fridge before reheating.

tips to make Frank’s Buffalo Chicken Dip

• Use pre-cooked rotisserie chicken to save time.
• Soften the cream cheese well so the mix blends smooth.
• Taste before baking and add more hot sauce if you like extra heat.
• Use a mix of cheeses for better melt and flavor.
• Keep a little extra shredded cheese for a golden top.

variation (if any)

• Add crumbled blue cheese for a classic buffalo flavor.
• Swap ranch for blue cheese dressing if you prefer.
• Make in a slow cooker: combine ingredients and heat on low until hot, stirring occasionally.
• For less spice, use less hot sauce or mild wing sauce.
• For a creamy ranch version, add a spoon of sour cream.

FAQs

Q: Can I make this ahead of time?
A: Yes. Prepare the dip, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes if cold.

Q: Can I make this in a slow cooker?
A: Yes. Combine ingredients in the slow cooker and heat on low until hot and bubbly, stirring once or twice.

Q: Is there a low-fat option?
A: You can use low-fat cream cheese, reduced-fat cheeses, and light ranch, but texture may be slightly different.

Q: How spicy is this dip?
A: It has a medium heat from Frank’s RedHot. Adjust the amount to make it milder or hotter.

Q: Can I use fresh shredded chicken?
A: Yes. Cook and shred chicken first, then use it in the recipe as directed.

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