Description

This Buffalo Chicken Dip with Frank’s Buffalo Sauce is a creamy, spicy, and cheesy appetizer perfect for parties and game days. Made with shredded cooked chicken, cream cheese, Frank’s RedHot Buffalo Wings Sauce, ranch dressing, sour cream, and a blend of cheddar and mozzarella cheeses, this dip is baked until hot and bubbly. Garnished with green onions, it pairs wonderfully with tortilla chips, celery sticks, or crackers for a crowd-pleasing snack.

Ingredients

Scale

Buffalo Chicken Dip Ingredients

2 cups shredded cooked chicken
8 oz cream cheese, softened
1/2 cup Frank’s RedHot Original Buffalo Wings Sauce
1/2 cup ranch dressing
1/2 cup sour cream
1 cup shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese, divided
2 green onions, sliced (optional, for garnish)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the dip evenly.
Combine Ingredients: In a large mixing bowl, combine shredded chicken, softened cream cheese, Frank’s Buffalo Sauce, ranch dressing, sour cream, half of the cheddar cheese, and half of the mozzarella cheese. Stir thoroughly until all ingredients are well blended and creamy.
Prepare Baking Dish: Transfer the mixture to a baking dish and spread it out evenly to ensure consistent baking.
Add Cheese Topping: Sprinkle the remaining cheddar and mozzarella cheeses evenly on top of the mixture to create a melted, golden cheesy crust.
Bake the Dip: Place the baking dish into the preheated oven and bake for 20–25 minutes until the dip is hot, bubbly, and the cheese on top is melted and slightly golden.
Cool and Garnish: Remove the dish from the oven and let the dip cool for a few minutes to set slightly. Garnish with sliced green onions if desired for freshness and color.
Serve: Serve the warm buffalo chicken dip with your choice of tortilla chips, celery sticks, or crackers for dipping.

Notes

You can use rotisserie chicken for a convenient shortcut when preparing the shredded chicken.
For extra heat, add a few dashes of hot sauce or a pinch of cayenne pepper to the dip mixture before baking.
This dip can also be made in a slow cooker on low for 2–3 hours as an alternative cooking method.