The quick answer: To make Frank’s Buffalo Chicken Dip, mix 8 oz softened cream cheese with 1/2 cup Frank’s RedHot Original, 1/2 cup ranch dressing, 2 cups shredded cooked chicken and 1 1/2 cups shredded cheddar and mozzarella. Bake at 375°F for 20 to 25 minutes until hot and bubbly. It takes about 35 minutes start to finish and serves 10 to 12 as an appetizer.
Frank’s Buffalo Chicken Dip is the recipe I bring to every single gathering where food is involved, and I have never once come home with leftovers. Not a scraped-clean dish with a little bit left in the corners. I mean genuinely empty, sometimes before halftime and sometimes before the party has fully gotten going. People who’ve had it before head straight for it. People who haven’t try it once and immediately ask for the recipe. It is one of those crowd-pleasers that earned its legendary status completely honestly.
I’ve been making this for years and I’ve tried every variation: different cheeses, different ratios, slow cooker versus oven, rotisserie chicken versus poached. This version is the one I keep coming back to because it’s the best balance of creamy, tangy, spicy and cheesy without any one element taking over. My boys eat it on game day. My husband requests it for every gathering we host. It is a staple and it is not going anywhere.
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Why Frank’s RedHot Is the Best Hot Sauce for Buffalo Chicken Dip
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There are other hot sauces in the world and some of them are very good. For this dip, Frank’s RedHot Original is not interchangeable with anything else. Its vinegar-forward, cayenne-based flavor is specifically what makes buffalo chicken taste like buffalo chicken. It has a brightness and tang that other hot sauces just don’t replicate.
Grab the original, not the Buffalo Wing Sauce, which already has butter added. Plain Frank’s RedHot gives you control over the fat and flavor balance. Frank’s plus cream cheese plus ranch is the flavor equation that makes this dip what it is, and changing the hot sauce changes the whole result.
What Kind of Chicken Is Best for Buffalo Chicken Dip?
The chicken you use matters more than most people think. Here is how the three options stack up.
Rotisserie chicken (my first choice). It’s already cooked, already seasoned and shreds into tender, pull-apart pieces. Pick one up at the store, shred it by hand while it’s still warm and you’ve saved yourself real time and effort. The slight smokiness and seasoning add flavor that plain chicken breast doesn’t have.
Canned chicken (the last-minute hero). Buffalo chicken dip with canned chicken works perfectly well, and I keep a couple of cans of Swanson Premium Chunk Chicken Breast in the pantry for exactly this reason. Drain it thoroughly and break it up before adding. The texture is softer than rotisserie chicken but it blends into the creamy dip beautifully.
Poached or baked chicken breasts. This gives you the most control over flavor. Simmer chicken breasts in well-seasoned broth until cooked through, then shred. It’s a good option if you want a slightly lighter dip or you’re cooking a big batch for a crowd.
My tip: Whichever chicken you use, shred it into small pieces instead of big chunks. Smaller shreds spread evenly through the dip and make it easier to scoop onto a chip or cracker without dragging a whole piece of chicken along with it.
Buffalo Chicken Dip With Ranch or Blue Cheese?
This is the great buffalo chicken dip debate and reasonable people land on both sides.
Ranch dressing makes a milder, creamier dip that appeals to the widest audience. Its herby, slightly tangy flavor complements the heat of the Frank’s without competing with it. Hidden Valley Original Ranch is what I use in the classic version and what I default to any time I’m not sure of everyone’s preferences.
Blue cheese dressing is the more traditional buffalo pairing and gives the dip more complexity and a distinctive funky sharpness. If your crowd loves blue cheese, Ken’s Steak House Chunky Blue Cheese makes an outstanding version. If you have blue cheese skeptics in the group, stick with ranch.
Can’t decide? Split the difference by using ranch in the dip and crumbling fresh blue cheese over the top before baking.
Frank’s Buffalo Chicken Dip Recipe
- Serves: 10 to 12 as an appetizer
- Prep time: 10 minutes
- Cook time: 20 to 25 minutes
- Total time: 35 minutes
Buffalo Chicken Dip Ingredients
- 2 cups cooked chicken, shredded (about 2 large chicken breasts or 1 rotisserie chicken)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup Frank’s RedHot Original hot sauce
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For serving:
- Tortilla chips
- Celery sticks
- Crackers
- Sliced baguette or crostini
- Carrot sticks
How to Make Baked Buffalo Chicken Dip (Oven Method)
Best for parties.
- Preheat. Preheat the oven to 375°F. Lightly grease a medium baking dish (an 8×8 ceramic baking dish is perfect) or a 9-inch pie dish.
- Mix the base. In a large mixing bowl, beat the softened cream cheese until smooth. A hand mixer makes this fast. Add the Frank’s RedHot, ranch dressing and garlic powder and stir until fully combined and smooth.
- Add the chicken and cheese. Fold in the shredded chicken, 3/4 cup of the cheddar and all of the mozzarella. Taste before adding salt and pepper since the hot sauce and ranch already bring salt.
- Transfer to the baking dish. Spread the mixture evenly in the prepared dish and top with the remaining 1/4 cup of cheddar.
- Bake. Bake for 20 to 25 minutes, until the dip is hot, bubbly around the edges and the cheese on top is melted and starting to turn golden in spots.
- Serve immediately. Serve hot straight from the baking dish with tortilla chips, celery sticks, crackers and any other dippers.
How to Make Crock Pot Buffalo Chicken Dip (Slow Cooker Method)
Best for keeping warm.
Combine all ingredients except the topping cheese in a slow cooker and stir. Cook on HIGH for 1 to 1 1/2 hours or LOW for 2 to 3 hours, stirring once halfway through. Add the remaining cheese in the last 20 minutes, cover and let it melt, then switch to WARM for serving. I use a 2-quart Crock-Pot, which is the perfect size for a single batch. This method is ideal when you want the dip to stay hot for hours without babysitting it.
How to Make Buffalo Chicken Dip on the Stovetop
Fastest method.
In a medium saucepan over medium-low heat, combine the cream cheese, Frank’s RedHot and ranch dressing. Stir constantly until the cream cheese is completely melted and smooth. Add the shredded chicken, 3/4 cup cheddar and the mozzarella and stir until heated through and melted. Transfer to a serving dish, top with the remaining cheddar and serve immediately.
Recipe Notes and Tips
- Softened cream cheese is essential. Cold cream cheese won’t blend smoothly and leaves you with a lumpy dip. Set it out for at least 30 minutes before mixing, or microwave it in 15-second intervals until soft.
- Spice level: This recipe makes a medium-heat dip. For more heat, increase the Frank’s to 3/4 cup. For a milder dip, reduce it to 1/3 cup.
- Make ahead: Assemble the dip completely, cover and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time since it starts cold.
- Leftovers: Store covered in the refrigerator for up to 3 days. Reheat in the microwave in 30-second intervals, stirring between each, until hot. Add a splash of ranch if it seems dry.
- Double the recipe: For a large crowd, double everything, use a 9×13 baking dish and bake for 30 to 35 minutes.
What to Serve With Buffalo Chicken Dip
The dipper situation matters more than people give it credit for. Here is what works best:
Tortilla chips are the classic choice. You want a thick, sturdy chip that can handle a generous scoop without breaking, because thin chips snap under the weight of a cheesy dip. Restaurant-style chips like 365 Organic Restaurant Style Tortilla Chips or scoops-style chips work best.
Celery sticks are the traditional buffalo chicken pairing and bring a cool crunch that cuts through the richness of the dip. They also make the spread feel a little less indulgent for anyone who’s keeping track.
Crackers work well as long as they’re sturdy. A buttery cracker like Ritz or a hearty wheat cracker is perfect. Skip very thin crackers that crumble in the dip.
Crostini or baguette slices make this feel more like a party appetizer and less like a game day snack. Lightly toasted bread holds up beautifully.
Carrot and cucumber sticks are a fresh, crisp option that refreshes the palate between scoops.
Two or three dipper options look beautiful on a board and give guests a choice. Set the dip in the center of a large acacia serving board, with chips on one side, celery and carrots on the other and crackers tucked in the corners. It’s one of the prettiest party spreads you can pull together in under ten minutes. For a smaller crowd, a chip and dip serving tray does the same job with zero effort.
How to Set Up a Buffalo Chicken Dip Bar
If you’re hosting a bigger gathering, turning this into a self-serve dip bar is a fun touch. Set the dip in the center of a board or tray and surround it with:
- Multiple dipper options in separate sections
- A small bowl of extra Frank’s RedHot for guests who want more heat
- A small dish of crumbled blue cheese for sprinkling
- Sliced green onions for topping
- A stack of small appetizer plates and napkins
It makes the dip feel like a real destination at the party instead of just another bowl on the table.
Frank’s Buffalo Chicken Dip FAQs
Yes, but Original is better. Frank’s Buffalo Wing Sauce already contains butter and seasonings, which changes the fat balance and flavor of the dip. Frank’s RedHot Original gives you more control. If wing sauce is all you have, use it and the dip will still be delicious.
Yes. Assemble the dip completely, cover it tightly and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time to account for the cold start. The slow cooker method also works well for make-ahead since you can start it a few hours before guests arrive.
A small slow cooker on the WARM setting is the best way to keep buffalo chicken dip warm for hours. The dip stays hot and creamy without drying out. You can bake it in the oven, then transfer it to a preheated slow cooker to hold it through the party.
Greasy buffalo chicken dip usually comes from the chicken, especially dark meat, or from a dressing with a high oil content. Drain canned chicken very thoroughly, measure the dressing instead of pouring freely and pat shredded rotisserie chicken with a paper towel before mixing.
Not easily. Cream cheese is the base that holds the dip together and creates the creamy texture. Some recipes use sour cream with a reduced amount of cream cheese for a lighter version, but removing it entirely changes the dip significantly.
Yes. Chicken, cream cheese, hot sauce, ranch dressing and cheese are all low in carbohydrates. Serve it with celery, cucumber and bell pepper strips instead of chips and crackers for a keto-friendly version.
Leftover buffalo chicken dip keeps for up to 3 days covered in the refrigerator. Reheat it in the microwave in 30-second intervals, stirring between each, and add a splash of ranch if it seems dry.
With 1/2 cup of Frank’s RedHot Original it has a medium heat that most kids and adults can handle. Use 3/4 cup for more kick or drop to 1/3 cup for a milder dip.
The Party Dip That Never Comes Home
There are recipes you make because they’re reliable and recipes you make because people genuinely lose their minds over them. Frank’s Buffalo Chicken Dip manages to be both. It has been on my party table through Super Bowls, neighborhood gatherings, holiday parties and random Friday nights when someone texted “bring something to share,” and it has never failed to get a reaction. Make it once and you’ll understand why it never comes home with me.
For more entertaining and recipe ideas, check out my posts on get together ideas for adult friend groups and my Kentucky Derby Julep Bar.
Pin it for later! Save this Frank’s Buffalo Chicken Dip recipe to your game day or party appetizer board on Pinterest so it’s ready the next time someone says “bring a dip.”
Shop This Post
- Frank’s RedHot Original Hot Sauce
- Hidden Valley Original Ranch Dressing
- Ken’s Steak House Chunky Blue Cheese Dressing
- Swanson Premium Chunk Canned Chicken Breast
- Hamilton Beach 6-Speed Hand Mixer
- DOWAN 8×8 Ceramic Baking Dish
- Crock-Pot 2-Quart Slow Cooker
- 365 Organic Restaurant Style Tortilla Chips
- Large Acacia Wood Serving Board
- LAUCHUH Chip and Dip Serving Tray
- MORA Ceramic Appetizer Plates, Set of 6
