Frank’s Buffalo Chicken Dip
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 we 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 seriously. The football food that goes along with it is no exception.
When we were developing and testing this recipe, our 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 us that it was creamy and 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 leaves you with 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 we landed on leaves you with 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 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 will come back to 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 rather than it sitting on top of the cream cheese.
- It stays thick enough for chips. The chicken and sauce ratio leaves you with 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 our 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 – we 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 leaves you with 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. We 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 cook 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 across 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 because you want more color on top. Once it’s hot, pull it. Overheating a cheese-based dip can make it greasy rather than 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.
Our 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 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 we like putting the hot baking dish right in the middle of a spread with several things people can grab and scoop.
- Tortilla chips: our first choice. Use sturdy ones because this is a substantial dip.
- Fritos: Salty, crunchy, and a strong fit 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 stays firm well to scooping.
- Toasted baguette slices: Especially good if this dip is part of a larger appetizer spread.
How to cook 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 across 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 keep 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 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.
We have a full guide on How to freeze buffalo chicken dip With a house favorite way to store it, and reheat it so it stays as creamy as possible.
Products to make buffalo chicken dip
Glass mixing bowls
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Liquid measuring cups
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Small baking dish
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Frank’s Buffalo Chicken Dip FAQs
Prep 5 minutesCook 10 minutesTotal 15 minutesMakes 8 servings
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
Method
- 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. We like using an extra drizzle of buffalo sauce and some blue cheese crumbles.
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 our first choice, but leftover cooked chicken or canned chicken will also work. If using canned chicken, drain it well so the extra liquid doesn’t thin the dip.
- Don’t over bake the dip. Everything is already cooked, so it 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 a few extra minutes until it’s hot and bubbly.
