Frank’s Red Hot Buffalo Chicken Dip is a creamy, spicy, and irresistible dish that combines shredded chicken, various cheeses, and the iconic tang of Frank’s RedHot sauce. Perfect for game days, potlucks, or any gathering, this dip is a crowd-pleaser that’s incredibly easy to make and serves as a delicious centerpiece for any snack spread.
Key Ingredients for Frank’s Red Hot Buffalo Chicken Dip:
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or more, to taste!)
- 1/2 cup ranch dressing (or blue cheese dressing, for a bolder flavor)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese (optional, for extra meltiness)
- 1/2 cup green onions, thinly sliced (for garnish, optional)
How to Make Frank’s Red Hot Buffalo Chicken Dip:
Get ready to impress with this incredibly easy, undeniably delicious, and utterly satisfying Frank’s Red Hot Buffalo Chicken Dip. Its creamy, spicy, and cheesy layers come together effortlessly, making it a perfect last-minute appetizer that everyone will rave about. With a prep time of just 10 minutes and a bake time of 20-25 minutes, you’ll have a hot and bubbly dip ready in no time.
● Step-by-Step Instructions:
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, Frank’s RedHot Original Cayenne Pepper Sauce, ranch or blue cheese dressing, and 1 cup of the shredded cheddar cheese (and Monterey Jack, if using). Mix well until all ingredients are thoroughly combined and the cream cheese is fully incorporated.
- Transfer to Baking Dish: Spoon the chicken mixture into the prepared baking dish, spreading it evenly.
- Top with Remaining Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the dip.
- Bake: Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and lightly golden brown.
- Garnish and Serve: Once out of the oven, garnish with thinly sliced green onions, if desired. Serve immediately with your favorite dippers.
Why You’ll Love This Frank’s Red Hot Buffalo Chicken Dip:
You’ll quickly fall in love with this Frank’s Red Hot Buffalo Chicken Dip because its main feature is an unbeatable combination of creamy, cheesy goodness with that iconic, irresistible kick of Frank’s RedHot. Forget expensive restaurant appetizers; making this at home is a fantastic cost-saving benefit, allowing you to whip up a generous batch for a fraction of the price. The rich, flavorful blend of multiple cheeses and tangy buffalo sauce creates a sensory experience that far surpasses a simple chili cheese dip.
This dip isn’t just delicious; it’s a guaranteed crowd-pleaser, perfect for any gathering. The warm, gooey texture paired with the bold buffalo flavor makes every bite a comforting delight, and customizing it with extra spice or a sprinkle of blue cheese crumbles only adds to its charm. Don’t just take our word for it—try this incredible Frank’s Red Hot Buffalo Chicken Dip at home and discover your new go-to appetizer!
What to Serve Frank’s Red Hot Buffalo Chicken Dip With:
This versatile Frank’s Red Hot Buffalo Chicken Dip pairs wonderfully with a variety of dippers that provide different textures and flavors to complement its creamy, spicy nature. For a classic crunch, serve with sturdy tortilla chips, corn chips, or even pita chips. If you’re looking for something a bit lighter and healthier, fresh vegetable sticks like celery, carrot sticks, bell pepper strips (red, yellow, or orange for color!), and cucumber slices are excellent choices that also offer a refreshing contrast. Pretzels or bagel chips can also add an unexpected, delicious saltiness. For a heartier option, consider serving with warm, crusty bread slices or even mini slider buns for a deconstructed sandwich experience.
Top Tips for Perfecting Frank’s Red Hot Buffalo Chicken Dip:
- Chicken Choice: For the best flavor and texture, use freshly cooked and shredded chicken. A rotisserie chicken is a fantastic and time-saving option, providing tender, juicy meat without much fuss. If using canned chicken, drain it very well and pat it dry to avoid excess moisture.
- Cream Cheese Consistency: Ensure your cream cheese is truly softened to room temperature. This is crucial for a smooth, lump-free dip that blends easily with the other ingredients. Cold cream cheese will result in a chunky dip that’s hard to mix evenly.
- Adjusting the Heat: The recipe calls for 1/2 cup of Frank’s RedHot, but don’t be afraid to adjust! If you prefer a milder dip, start with 1/4 cup and add more to taste. For serious heat lovers, you can increase the sauce or even add a pinch of cayenne pepper or a dash of spicier hot sauce.
- Cheese Blend: While cheddar and Monterey Jack are traditional, feel free to experiment with other meltable cheeses. A sharp cheddar can add a deeper flavor, while a smoked gouda could offer a unique twist. Blue cheese crumbles can also be mixed into the dip or sprinkled on top for an extra pungent kick.
- Toppings & Garnishes: Don’t underestimate the power of garnishes! Aside from green onions, a sprinkle of fresh chopped cilantro, a drizzle of extra Frank’s RedHot, or a few crumbled blue cheese crumbles can elevate both the appearance and flavor of your dip.
- Avoiding a Dry Dip: If you find your dip looking a bit dry after baking, don’t fret! A splash of milk or a tiny bit more ranch dressing can be stirred in before baking to ensure it remains creamy. Over-baking can also dry it out, so keep an eye on it.
- Make-Ahead Option: This dip is fantastic for meal prepping or entertaining. You can assemble the dip ahead of time (steps 1-4) and store it covered in the refrigerator for up to 24 hours. When ready to serve, just pop it in the preheated oven and bake as directed, adding a few extra minutes to account for the chilled temperature.
Storing and Reheating Tips:
To store leftover Frank’s Red Hot Buffalo Chicken Dip, allow it to cool completely to room temperature. Then, transfer it to an airtight container and refrigerate promptly. It will stay fresh and delicious for 3-4 days when stored properly in the refrigerator. For reheating, the best method is to use your oven.
Preheat it to 300°F (150°C), transfer the dip to an oven-safe dish, cover it loosely with foil to prevent drying, and bake for 15-20 minutes, or until heated through and bubbly. You can also microwave individual portions in short bursts (30-60 seconds), stirring frequently, until warm. For longer storage, you can freeze the dip in an airtight freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed above.
Final Thoughts:
This Frank’s Red Hot Buffalo Chicken Dip is truly the ultimate crowd-pleaser, offering an irresistible combination of creamy, spicy, and cheesy flavors that disappear in minutes. It’s incredibly simple to prepare, making it a perfect stress-free appetizer for any occasion. We highly encourage you to whip up a batch and watch it become the star of your next gathering!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Frank’s Red Hot Buffalo Chicken Dip FAQs:
Q: Can I use canned chicken instead of shredded rotisserie chicken?
A: Yes, absolutely! Canned chicken works perfectly for this dip. Just make sure to drain it very well and pat it dry with paper towels to avoid any excess moisture that could make the dip watery.
Q: How spicy is this dip? Can I adjust the heat level?
A: The dip has a medium spice level as written, thanks to Frank’s RedHot. You can definitely adjust it! For a milder dip, start with 1/4 cup of Frank’s RedHot sauce and add more to taste. For extra heat, increase the hot sauce to 3/4 cup or even 1 cup, or add a pinch of cayenne pepper.
Q: Can I make this dip ahead of time?
A: Yes, this dip is fantastic for making ahead! You can assemble the entire dip (up to the point of baking) and cover it tightly with plastic wrap. Store it in the refrigerator for up to 24 hours. When you’re ready to serve, simply bake it as directed, adding an extra 5-10 minutes to the baking time since it will be going into the oven cold.
Q: What if I don’t have ranch dressing? Can I use blue cheese dressing?
A: Yes, you can definitely use blue cheese dressing instead of ranch! In fact, many buffalo chicken dip recipes specifically call for blue cheese dressing as it adds a tangier, bolder flavor that complements the buffalo sauce perfectly.
Q: My dip turned out a bit dry. What did I do wrong?
A: A dry dip can usually be attributed to over-baking or not enough moisture. Make sure your cream cheese is soft before mixing. If it seems too thick before baking, you can stir in a tablespoon or two of milk or extra ranch/blue cheese dressing to loosen it up. Keep an eye on it while baking and remove it as soon as it’s bubbly and the cheese is melted to avoid overcooking.
Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker! Combine all ingredients in your slow cooker. Cook on LOW for 2-3 hours, or HIGH for 1-1.5 hours, stirring occasionally until heated through, melted, and bubbly. You can sprinkle some extra cheese on top during the last 30 minutes of cooking. This is a great option for keeping the dip warm at parties.
Frank’s Red Hot Buffalo Chicken Dip
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
- In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, Frank’s RedHot Original Cayenne Pepper Sauce, ranch or blue cheese dressing, and 1 cup of the shredded cheddar cheese (and Monterey Jack, if using). Mix well until all ingredients are thoroughly combined and the cream cheese is fully incorporated.2 cups cooked chicken, shredded, 1 (8 ounce) package cream cheese, 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce, 1/2 cup ranch dressing, 1 1/2 cups shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Spoon the chicken mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the dip.1 1/2 cups shredded cheddar cheese
- Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and lightly golden brown.
- Once out of the oven, garnish with thinly sliced green onions, if desired. Serve immediately with your favorite dippers.1/2 cup green onions, thinly sliced