Frank's Buffalo Chicken Dip

A baked Frank’s Red Hot buffalo chicken dip in a white dish, topped with melted cheese, crumbled feta, chopped parsley, and a drizzle of buffalo sauce. Fresh parsley sits beside the dish on a dark countertop.

5 from 1 vote

Frank's Buffalo Chicken Dip is creamy, cheesy, and thick enough to scoop without being runny. Made with shredded chicken, Frank's Red Hot Buffalo Sauce, ranch, cream cheese, and cheddar, it's baked until hot and bubbly for an easy game day appetizer.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Author: kara

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