This RedHot Buffalo Chicken Dip is a creamy, spicy, and irresistible appetizer perfect for any gathering, combining shredded chicken with zesty buffalo sauce and rich cheeses for a truly crowd-pleasing dish. It’s an incredibly versatile recipe that’s not only delicious but also budget-friendly, making it a go-to for game days, parties, or even a cozy night in.
Key Ingredients for RedHot Buffalo Chicken Dip
- 2 cups cooked chicken, shredded: This can be rotisserie chicken, leftover roasted chicken, or boiled chicken breasts.
- 1 (8-ounce) package cream cheese, softened: Full-fat cream cheese provides the best creamy texture.
- ½ cup Frank’s RedHot Original Buffalo Wings Sauce: The iconic sauce for authentic buffalo flavor. Adjust to taste for more or less heat.
- ½ cup ranch dressing: Adds a cool, tangy contrast to the spiciness. You can substitute with blue cheese dressing for a sharper flavor.
- 1 cup shredded cheddar cheese: Medium or sharp cheddar works well for flavor and meltability.
- 1 cup shredded Monterey Jack cheese: Contributes to a super gooey and stretchy texture.
- ¼ cup chopped green onions, for garnish (optional): Adds freshness and a hint of onion flavor.
- Tortilla chips, celery sticks, carrot sticks, or crackers, for serving: Essential for dipping!
How to Make RedHot Buffalo Chicken Dip
Get ready to whip up a dish that’s as easy as it is delicious and utterly satisfying! This RedHot Buffalo Chicken Dip impresses with its creamy texture, bold spicy-tangy flavor, and super gooey cheese pull, making it an instant favorite. In just 15 minutes of prep and 20 minutes baking time, you’ll have a warm, bubbling sensation ready to devour.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). If you haven’t already, shred your cooked chicken. Ensure your cream cheese is softened to room temperature for easier mixing.
- Combine the Base: In a large mixing bowl, combine the softened cream cheese, Frank’s RedHot Buffalo Wings Sauce, and ranch dressing. Use a whisk or a sturdy spoon to mix until completely smooth and well combined. This forms the creamy, tangy, and spicy base of your dip.
- Add Chicken and Cheese (Part 1): Stir in the shredded cooked chicken, ½ cup of the shredded cheddar cheese, and ½ cup of the shredded Monterey Jack cheese into the sauce mixture. Mix gently until all ingredients are evenly distributed and coated with the sauce.
- Transfer to Baking Dish: Spoon the chicken mixture into an 8×8 inch baking dish or a similar sized oven-safe dish. Spread it evenly across the bottom of the dish.
- Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese and ½ cup of shredded Monterey Jack cheese evenly over the top of the chicken mixture. This creates a beautiful, melted cheese crust.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly golden brown. If you like a crispier top, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Carefully remove the dish from the oven. Let it cool for a few minutes before serving. Garnish with chopped green onions, if desired, for a touch of freshness and color. Serve hot with your favorite dippers!
Why You’ll Love This RedHot Buffalo Chicken Dip
You’re going to absolutely adore this RedHot Buffalo Chicken Dip because it delivers an unbelievably creamy, cheesy, and perfectly spicy kick that satisfies every single time. It’s the ultimate crowd-pleaser, tasting even better than what you’d find at your favorite sports bar, but at a fraction of the cost when you whip it up in your own kitchen! The combination of tangy Buffalo sauce, rich cream cheese, and a melty blend of cheddar and Monterey Jack creates a symphony of flavors, especially when topped with fresh green onions for a zesty finish.
Forget those dry, lackluster store-bought dips; this homemade version blows them out of the water with its fresh ingredients and incredible depth of flavor. It’s like a warm, comforting hug in a dish, far superior to a cold chicken salad dip. So, for your next game day or casual get-together, gather your ingredients and get ready to impress everyone with this standout appetizer!
Top Tips for Perfecting RedHot Buffalo Chicken Dip
- Chicken Preparation is Key: For the best texture, use leftover roasted or rotisserie chicken and shred it well. You can also boil chicken breasts until cooked through, then shred them with two forks or even a stand mixer (on low speed for a few seconds) for super easy shredding. Avoid dry chicken; if yours seems a bit dry, a tiny splash of chicken broth can help.
- Softened Cream Cheese is a Must: Make sure your cream cheese is at room temperature. This guarantees a smooth, lump-free base when mixed with the buffalo sauce and ranch. Cold cream cheese will be lumpy and harder to combine, leading to an uneven texture.
- Customize the Heat: Frank’s RedHot Original Buffalo Wings Sauce is the gold standard for this dip. If you prefer it milder, reduce the amount slightly. If you love extra heat, you can add a pinch of cayenne pepper or a dash of your favorite spicier hot sauce along with the Frank’s.
- Cheese Blend for Flavor and Texture: The combination of cheddar and Monterey Jack offers both rich flavor and excellent meltability. Don’t skimp on quality cheese! For an even gooier dip, you can add a bit of shredded mozzarella or a sharper cheese like blue cheese crumbles for a bolder flavor profile (though this changes the classic profile).
- Don’t Overbake: While you want it bubbly and the cheese melted and lightly golden, overbaking can cause the dip to dry out. Keep an eye on it, especially if you’re broiling, to prevent the top from burning. The dip is already cooked; you’re just heating it through and melting the cheese.
- Make Ahead Magic: This dip is fantastic for meal prep! You can assemble the dip (steps 1-5) a day in advance, cover it with plastic wrap, and refrigerate. When ready to serve, just pop it into the preheated oven for an extra 5-10 minutes to ensure it’s heated through and bubbly.
- Prevent a Greasy Top: Sometimes, especially with high-fat cheeses, you might get a little oil separation on top. A quick fix is to gently dab the top with a paper towel before serving. Using quality cheeses can also help minimize this.
Storing and Reheating Tips
Leftover RedHot Buffalo Chicken Dip is a gift that keeps on giving, and it’s surprisingly easy to store and reheat without sacrificing flavor or texture.
Storage:
Allow the dip to cool completely before transferring it to an airtight container. Refrigerate promptly, and it will stay fresh for up to 3-4 days. For longer storage, you can freeze the dip. Place it in a freezer-safe container, ensuring there’s minimal air exposure to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw frozen dip in the refrigerator overnight before reheating.
Reheating:
- Oven (Recommended for best texture): Preheat your oven to 350°F (175°C). Transfer the cold dip to an oven-safe dish, cover it loosely with foil to prevent drying out, and bake for 15-25 minutes, or until heated through and bubbly. Remove the foil for the last 5 minutes if you want to crisp up the cheese.
- Microwave (Quickest option): For individual portions, scoop the dip into a microwave-safe bowl. Cover loosely (a paper towel works well to prevent splatters) and microwave on medium power for 1-2 minutes, stirring halfway through, until heated through. Be careful not to overheat, as this can cause the dip to become oily.
- Stovetop: For larger portions, you can gently reheat the dip in a saucepan over low heat, stirring frequently, until warmed through. Add a splash of milk or chicken broth if it seems too thick or dry.
Final Thoughts
This RedHot Buffalo Chicken Dip is more than just a recipe; it’s a guaranteed hit, bringing a burst of creamy, spicy flavor to any occasion. Easy to make and universally loved, it’s a dish that truly delivers on taste and comfort. Don’t wait—gather your ingredients and prepare to wow everyone with this incredible homemade dip!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
RedHot Buffalo Chicken Dip FAQs
Q1: Can I make RedHot Buffalo Chicken Dip ahead of time?
A1: Yes, absolutely! You can assemble the dip entirely (up to the point of baking, including the cheese on top) and refrigerate it 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 cold.
Q2: What kind of chicken works best for this dip?
A2: Cooked shredded chicken is ideal. Rotisserie chicken is a fantastic time-saver and adds great flavor. You can also boil or bake boneless, skinless chicken breasts and then shred them. Ensure the chicken isn’t too dry.
Q3: Can I adjust the spice level of the RedHot Buffalo Chicken Dip?
A3: Yes! The Frank’s RedHot Original Buffalo Wings Sauce provides the iconic flavor. For less spice, you can slightly reduce the amount of Buffalo sauce. For more heat, feel free to add a bit more Frank’s or a pinch of cayenne pepper to the mixture.
Q4: I don’t have ranch dressing. Can I use blue cheese dressing instead?
A4: Definitely! While ranch dressing offers a milder, tangy flavor, blue cheese dressing will give your RedHot Buffalo Chicken Dip a sharper, more pungent authentic buffalo flavor, which many people prefer. Either option works wonderfully.
Q5: What are the best dippers for RedHot Buffalo Chicken Dip?
A5: Classic dippers include tortilla chips, sturdy crackers, celery sticks, and carrot sticks. For a heartier option, toasted baguette slices or pita bread are excellent. For low-carb alternatives, bell pepper strips or cucumber slices work well.
Q6: How long does RedHot Buffalo Chicken Dip last in the refrigerator?
A6: When stored in an airtight container in the refrigerator, leftover RedHot Buffalo Chicken Dip typically stays fresh for 3-4 days.
Q7: Can I freeze RedHot Buffalo Chicken Dip?
A7: Yes, you can freeze the dip. Allow it to cool completely, then transfer it to a freezer-safe, airtight container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
RedHot Buffalo Chicken Dip
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). If you haven’t already, shred your cooked chicken. Ensure your cream cheese is softened to room temperature for easier mixing.
- In a large mixing bowl, combine the softened cream cheese, Frank’s RedHot Buffalo Wings Sauce, and ranch dressing. Use a whisk or a sturdy spoon to mix until completely smooth and well combined. This forms the creamy, tangy, and spicy base of your dip.1 (8-ounce) package cream cheese, ½ cup Frank’s RedHot Original Buffalo Wings Sauce, ½ cup ranch dressing
- Stir in the shredded cooked chicken, ½ cup of the shredded cheddar cheese, and ½ cup of the shredded Monterey Jack cheese into the sauce mixture. Mix gently until all ingredients are evenly distributed and coated with the sauce.2 cups cooked chicken, shredded, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Spoon the chicken mixture into an 8×8 inch baking dish or a similar sized oven-safe dish. Spread it evenly across the bottom of the dish.
- Sprinkle the remaining ½ cup of shredded cheddar cheese and ½ cup of shredded Monterey Jack cheese evenly over the top of the chicken mixture. This creates a beautiful, melted cheese crust.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly golden brown. If you like a crispier top, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Carefully remove the dish from the oven. Let it cool for a few minutes before serving. Garnish with chopped green onions, if desired, for a touch of freshness and color. Serve hot with your favorite dippers!¼ cup chopped green onions, Tortilla chips, celery sticks, carrot sticks, or crackers