This Frank’s Buffalo Chicken Dip gets the buffalo ratio right. It’s creamy and cheese, with plenty of Frank’s Red Hot to give it that tangy heat, but without making every single bite taste like straight hot sauce. The cheddar cheese goes both in the dip and on top so you get all that melted cheese without losing the creamy texture. This is the exact dip I want sitting in the middle of the table while watching football on the weekends.
Franks Red Hot Buffalo Chicken Dip
Football season here in Texas is something that’s taken very seriously. The football food that goes along with it is no exception.
When I was developing and testing this recipe, my goal was to have not only one that actually tasted like buffalo chicken, but also one that got the texture right. It was important to me that it was creamy and really cheesy, but still thick enough to be scoopable with a tortilla chip.
There’s a little bit of tug-of-war happening between those two things. More buffalo sauce gives you more of that buffalo flavor, but it also thins the dip. Too much cream cheese fixes the texture, but also dulls the buffalo flavor and starts making the whole thing taste like warm cream cheese.
After a lot of testing, the ratio I landed on gives you a dip that stays thick and scoopable while still tasting like buffalo chicken and stays cheesy.
One thing that came out in testing was the baking time being really important. You only want to bake it until it’s hot and bubbly. You’re not trying to cook anything at that point. If you leave it in too long, you start getting a greasy ring around the edges.
Why you’ll love Frank’s Red Hot Buffalo Chicken Dip
- It actually tastes like buffalo chicken. The Frank’s Red Hot comes through without completely taking over the dip and you don’t end up only tasting warm cream cheese.
- Cheddar is mixed in and melted on top. You get cheese throughout the dip instead of it just sitting on top of the cream cheese.
- It stays thick enough for chips. The chicken and sauce ratio gives you a creamy dip that stays on whatever you choose to dip it with.
- It only needs about 10 minutes in the oven. You’re heating the dip through and melting the cheese, not cooking any of the ingredients.
Frank’s Buffalo Chicken Dip Ingredients
- Chicken – Rotisserie chicken is my first choice here because it has more flavor than plain cooked chicken breast and makes the process even quicker. Leftover cooked chicken works too, and canned chicken can work in a pinch.
- Cream cheese – I prefer full fat cream cheese because it melts the smoothest and gives the dip it’s creamy base. Reduced fat can work, but the finished texture won’t be as good.
- Frank’s Red Hot Buffalo Sauce – This gives the dip it’s tangy buffalo flavor and heat. Make sure you’re buying Frank’s brand if you want the same flavor and consistency.
- Ranch dressing – Ranch cools down the heat from the buffalo sauce and gives you that familiar buffalo ranch flavor. Use a ranch you already know and love because you will taste it in here.
- Cheddar cheese – Cheddar gives the dip more cheese flavor than mozzarella alone would. I use it in both the chicken mixture and on the top.
- Optional toppings – Blue cheese crumbles, sliced green onions, and an extra drizzle of buffalo sauce are all good here. Put blue cheese on only part of the dip if you’re feeding a crowd because they might have strong opinions about it.
How to Make Frank’s Buffalo Chicken Dip
Step 1 – Mix the Dip
Preheat the oven to 400°F and lightly spray a casserole dish with nonstick spray.
Add the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and half of the shredded cheddar to a large bowl. Mix until everything is evenly combined and you don’t have large streaks or chunks of cream cheese left.
Step 2 – Add it to the baking dish
Spread the buffalo chicken mixture evenly in the prepared casserole dish.
Sprinkle the remaining cheddar cheese evenly over the top.
Step 3 – Bake
Bake for about 10 minutes, until the dip is hot throughout and the cheese on top is completely melted and bubbly.
Don’t keep baking it just because you want more color on top. Once it’s hot, pull it. Overheating a cheese-based dip can make it greasy instead of creamy.
Step 4 – Add your toppings
Top with blue cheese crumbles, green onions, or another drizzle of buffalo sauce, if you’d like.
Give the dip a few minutes to sit before everyone dives in. It will thicken slightly as it cools.
Kara’s Tips
- Soften the cream cheese first. Cold cream cheese is where those little white lumps come from. If it mixes smoothly before it goes into the oven, the finished dip will be much creamier.
- Watch canned chicken closely. If that’s what you’re using, drain it really well. Extra liquid goes straight into the dip and can make something that should be thick and scoopable surprisingly watery.
- Don’t go for browned cheese on top. This only needs enough time to get hot and bubbly. If you keep baking it, you’re more likely going to end up with separated cheese and oil around the edges.
- Let it sit for a few minutes before serving. The dip will be softer right out of the oven. A short rest gives it a chance to settle so that it sticks to your dipper.
What to Eat with Franks Buffalo Chicken Dip
This is a football weekend food, so I like putting the hot baking dish right in the middle of a spread with several things people can grab and scoop.
- Tortilla chips: My first choice. Use sturdy ones because this is a substantial dip.
- Fritos: Salty, crunchy, and especially good with the buffalo sauce.
- Pretzel chips: Good when you want something sturdy with even more salty crunch.
- Crackers: Ritz-style or thicker butter crackers both work.
- Celery sticks: The classic with anything buffalo.
- Carrots or carrot chips: Good if you want something crisp and cold next to the warm dip.
- Bell pepper slices: Another sturdy option that holds up well to scooping.
- Toasted baguette slices: Especially good if this dip is part of a larger appetizer spread.
How to Make Frank’s Buffalo Chicken Wing Dip Recipe Ahead of Time
You can assemble the buffalo chicken dip up to 24 hours ahead of time.
Mix everything together, spread it into the baking dish, add the cheddar over the top, then cover and refrigerate. When you’re ready to serve it, bake it straight from the refrigerator. Since the entire dish is cold, expect it to need a few extra minutes beyond the normal 10 minute bake time.
Bake until the center is hot and the cheese is melted and bubbling.
How to Store Buffalo Chicken Dip
Refrigerator
Let the leftover buffalo chicken dip cool, then transfer it to an airtight container or cover the baking dish. Refrigerate for 2 to 3 days.
Reheating
For a larger amount, reheat it gently in the oven until warmed through. For an individual serving, the microwave works just fine.
The important part is not getting it screaming hot. Repeatedly overheating cheese dips can cause the fat to separate and leave the dip oily.
Can You Freeze Buffalo Chicken Dip?
Yes. Buffalo chicken dip freezes well, but there are a few things that make a difference in how it comes back together after thawing.
I have a full guide on how to freeze buffalo chicken dip with the best way to store it, and reheat it so it stays as creamy as possible.
products to make buffalo chicken dip
Buy Now → 
Buy Now → 
Buy Now → 
Frank’s Buffalo Chicken Dip FAQs
The most common culprit is too much liquid. Canned chicken needs to be drained very well, and the buffalo sauce and ranch should be measured rather than eyeballed.
This dip will also be softer when it’s piping hot. Let it sit for a few minutes after baking before deciding the consistency is too thin.
Usually it got too hot. The chicken is already cooked, so the oven is only there to warm everything through and melt the cheese. Once the dip is hot and bubbly, take it out.
Using full fat cream cheese and avoiding excessive bake or reheat time can also help keep the dip smooth.
Yes. Canned chicken works, especially when you need a pantry friendly version, but drain it very thoroughly before adding it to the dip.
For the best flavor and texture, I prefer shredded rotisserie chicken.
Technically, yes, since the chicken is already cooked. This particular recipe is built as a hot cheese dip. The cream cheese, ranch, buffalo sauce, and melted cheddar come together much better when warmed. If I were serving this recipe, I’d serve it hot.
Yes! I have a separate Crockpot Buffalo Chicken Dip recipe made specifically for the slow cooker. It uses the same creamy, cheesy buffalo flavors but cooks on low for 2–3 hours, making it a great hands-off option for parties and game day.
More Game Day Dip Recipes
Pin this now to find it later
Pin ItIf you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
Frank’s Buffalo Chicken Dip
Ingredients
- 2 cups chicken shredded
- 8 ounces cream cheese softened
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 3/4 cup shredded cheddar cheese divided
- optional topping: blue cheese crumbles, green onions, extra buffalo sauce
Instructions
- Preheat the oven to 400°F.
- Spray a casserole dish with nonstick spray and set it aside.
- Add the chicken, cream cheese, buffalo sauce, ranch dressing, and half of the cheddar cheese to a mixing bowl.
- Mix until everything is fully combined.
- Pour the mixture into the casserole dish and spread it out into an even layer.
- Sprinkle the remaining cheddar cheese on top.
- Bake for 10 minutes or until hot and bubbly.
- Remove from the oven and top with your favorite toppings. I like using an extra drizzle of buffalo sauce and some blue cheese crumbles.
Video
Notes
- Soften the cream cheese completely before mixing. This helps it blend smoothly into the chicken and keeps you from ending up with little pockets of cream cheese in the finished dip.
- Rotisserie chicken is my first choice, but leftover cooked chicken or canned chicken will also work. If using canned chicken, drain it very well so the extra liquid doesn’t thin the dip.
- Don’t over bake the dip. Everything is already cooked, so it just needs to stay in the oven until it’s hot and bubbly and the cheese is melted. Baking it too long can cause the cheese to become greasy around the edges.
- For the smoothest melt, freshly shredded cheddar works best. Pre-shredded cheese will work, but the anti-caking coating can make it a little grainy and less smooth.
- To make it ahead, assemble the dip, cover, and refrigerate for up to 24 hours. Bake it straight from the refrigerator, adding just a few extra minutes until it’s hot and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
