I make this Frank’s RedHot buffalo chicken dip more than I probably should admit — it’s the kind of recipe that shows up at weekday game nights, school bake sales, and last-minute potlucks because it comes together so easily and everyone goes for the bowl. The first time I made it I remember thinking it would be messy and greasy, but instead it was glossy, spicy, and spoonable — the kind of dip that stains your fingers in a good way. If you love late-night snacks or need a reliable party winner, this dip hits that sweet spot between creamy, tangy, and spicy.
If you love this Frank’s RedHot version, try our classic buffalo chicken dip recipe for another crowd-pleasing take.
I’m going to walk you through this recipe the way I actually make it in my kitchen — the little notes about timing, texture, and what to watch for are things I learned after overcooking one batch, under-salting another, and discovering the perfect melting moment when the top turns glossy and the cheese tucks into the chicken. Read on for oven, microwave, Instant Pot, and slow cooker options, plus swaps if you’re feeding a crowd with allergies or preferences.
Ingredients Needed for Frank’s RedHot Buffalo Chicken Dip
Below is a short, conversational ingredient discussion to help you understand each part of the dip and easy swap ideas. For exact amounts, see the recipe summary that follows.
- Frank’s RedHot Sauce – the spicy-tangy backbone of the dip; use less for milder heat or more if you like it fiery.
- Cream cheese – gives the dip its creamy, soft body; room temperature is best so it blends smoothly.
- Ranch dressing – balances the heat with tang and herbs; you can switch to blue cheese dressing if you want that sharper flavor.
- Cooked shredded chicken – the meaty base; rotisserie, canned, or leftovers all work if shredded finely so the dip mixes evenly.
- Cheddar cheese – adds sharp, melty richness; use a mix of mild and sharp if you want a more rounded flavor, or try pepper jack for a kick.
- Tortilla chips / crackers / vegetables – for serving; sturdy dippers are best because this dip is thick and cheesy.
- Optional garnishes (green onions, parsley, blue cheese) – add color and a fresh bite; blue cheese crumbles bring the classic buffalo wing note if you like it.
- Dairy-free / low-fat swaps – try plant-based cream cheese and dairy-free shredded cheese or plain Greek yogurt instead of some cream cheese to lighten the dish.
Step-by-Step Instructions for Preparation
Below is the step-by-step method I use. It’s straightforward, but there are a few small tricks that keep the texture perfect and the flavors balanced. For tips on poaching, shredding, and keeping chicken juicy, see our guide on how to shred chicken.
- Soften the cream cheese: I usually cut the block into cubes and put it on a microwave-safe plate for one minute so it’s easy to stir. If it’s still a little firm, a few more seconds helps — you want it malleable, not molten.
- Mix base ingredients: In a medium bowl, combine the softened cream cheese, Frank’s RedHot, and ranch dressing until smooth. A whisk or sturdy spoon works; if you see streaks of unblended cream cheese, keep stirring — lumps give pockets of cold texture that I don’t like.
- Add chicken and cheese: Stir in the shredded chicken and about half of the shredded cheddar. The smaller you shred the chicken, the creamier the mouthfeel — big chunks are fine if you prefer chew.
- Transfer and top: Spread the mixture into a 9″ baking dish (or an oven-safe skillet), then sprinkle the remaining cheese on top. That top layer is what browns and gets that slightly toasted, savory flavor.
- Cook: Choose your preferred method below — oven for a golden top, microwave for speed, slow cooker to keep warm for guests, or Instant Pot for quick reheating/melting. See the next section for detailed timing and techniques.
- Finish and garnish: When hot and bubbly, remove carefully and garnish with green onions, parsley, blue cheese crumbles, or a drizzle of ranch or sour cream. The brightness from the scallions makes the dip feel less heavy.
- Serve: Offer sturdy dippers — tortilla chips, thick-cut crackers, toasted crostini, celery sticks. My kids once ate it straight from the bowl with spoons; no judgement here.
Tips I learned the hard way: if your dip tastes flat, add a small pinch of salt — cheese and ranch can be surprisingly mild compared to the heat. If it’s too thin, return it to the heat and let it simmer briefly (stirring) so the cream cheese tightens up. If it’s too thick, stir in a tablespoon of ranch or a splash of milk to loosen it.
Cooking Methods: Oven, Microwave, Instant Pot, and Slow Cooker
Each method has its place depending on time and occasion. I use the oven most often when I want a bubbly, slightly browned top; the slow cooker is my go-to when friends are dropping by and I want to keep it warm without babysitting the oven. The microwave is my weeknight shortcut, and the Instant Pot is great for melting everything quickly if you don’t want to fire up the oven.
Oven (recommended for presentation)
Preheat your oven to 350°F. After assembling the dip in a 9″ baking dish, bake it for about 20 minutes or until the center is hot and the cheese on top is bubbling and starting to brown in spots. Watch the last 5 minutes — oven temperatures vary, and you want glossy bubbling cheese, not a scorched edge. The smell will shift from sharp vinegar-heat to a toasty, nutty cheese aroma when it’s nearly done.
Microwave (fastest)
For a single serving or quick reheat: microwave the dip in a microwave-safe bowl for about 8 minutes (stirring halfway), or until hot and bubbling. It’s fast but won’t brown the top; instead, you’ll get a uniform, molten texture. Let it rest 1–2 minutes before serving so it sets a little — it finishes thickening as it cools.
Slow Cooker (best for entertaining)
Cut cream cheese into cubes and place in the slow cooker, top with shredded chicken, Frank’s RedHot, ranch dressing, and ½ cup of shredded cheese. Cook on high for 90 minutes or low for 3–4 hours, then stir and top with remaining cheese and cook on high for 15–20 minutes more until melted. This method makes the dip forgiving — you can keep it on warm for guests without significant texture loss. Stir occasionally to prevent a skin from forming on top.
Instant Pot (for quick melting and reheating)
The Instant Pot doesn’t have a one-size-fits-all setting for this exact recipe in the source, so I do it deliberately: either use the sauté function and stir until everything melts and is hot (about 5–8 minutes depending on volume) or use a pot-in-pot setup — place a shallow, oven-safe dish on a trivet with 1 cup of water, cover tightly, and use the steam setting to gently heat until bubbly. The sauté method gives you the most control to stop exactly when the dip is glossy and cohesive.
Serving Suggestions: What to Pair with Your Dip
Think about textures: creamy, spicy dip needs crunchy or crisp partners. Here are my favorite pairings and presentation ideas that always get comments:
- Classic tortilla chips — sturdy and scoopable.
- Celery and carrot sticks — the cool crunch cuts the heat and adds brightness.
- Thick crackers or pretzels — for a salty, crunchy contrast. Serve the dip with warm, soft cheesy pretzels for an indulgent game-day pairing.
- Crostini or toasted baguette slices — a slightly fancy presentation for small parties.
- Bread bowl — hollow out a round loaf and serve the dip from it; the bread soaks up the last bits and becomes beautiful crumbs of flavor.
- For beverages: icy lagers or crisp, fruity whites are classic matches because their acidity and carbonation cut through the richness.
When serving, I place small plates, napkins, and spoons nearby — people love scooping and going back for seconds, so make it easy to mingle without making a mess.
Variations: Healthier Options and Customizations
This dip is endlessly adaptable. I’ve tested versions for lighter crowds and for folks who can’t eat dairy, and they’ve all been satisfying in different ways.
- Greek yogurt swap — replace half or all of the cream cheese with plain Greek yogurt for tang and protein; the texture will be less dense but still creamy.
- Vegetable boost — stir in finely chopped roasted cauliflower or spinach to add volume and nutrients without losing the buffalo flavor.
- Blue cheese lovers — fold in blue cheese crumbles with the chicken for a sharper, classic buffalo profile.
- Jalapeño or hot honey — add sliced pickled jalapeños for heat and acidity, or a drizzle of hot honey for a sweet-spicy finish.
- Vegan option — use plant-based cream cheese and shredded dairy-free cheese; nutritional yeast can add a savory, cheesy note if you’re missing that dairy flavor.
For a lighter, vegetarian-friendly alternative, try our buffalo cauliflower wings that capture the same spicy flavor.
Frequently Asked Questions (FAQs)
How much Frank’s RedHot should I use and can I adjust the heat?
The recipe calls for 1/3 cup Frank’s RedHot for a balanced buffalo flavor. If you want it milder, use 1/4 cup or a mild Frank’s variety; if you want it spicier, increase to 1/2 cup (or more) to taste. The ranch and cheese will mellow the heat, so adjust gradually.
Can I use canned chicken, rotisserie chicken, or leftovers?
Yes—canned, rotisserie, or shredded leftover chicken all work well. Aim for about 2 cups of cooked, shredded chicken (the recipe uses a 19.5‑ounce pack). Drain canned chicken well before using and shred rotisserie or leftover meat so it mixes evenly.
Which cooking method is best: oven, microwave, slow cooker, or Instant Pot?
It depends on your needs. Oven (350°F for ~20 minutes) gives a bubbly, slightly browned top—great for serving. Microwave is fastest (about 8 minutes) for small batches. Slow cooker is ideal for entertaining and keeping the dip warm (cook 1.5–4 hours depending on setting). The Instant Pot can reheat/melt the dip quickly if you use a pot-in-pot or the sauté setting.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave in 30–60 second intervals, stirring between, or bake at 350°F until heated through. You can also reheat gently in a slow cooker. The dip can be frozen for up to 2 months—thaw overnight in the fridge before reheating.
Can I make this in advance?
Absolutely. Mix everything except the final topping cheese and store in the fridge for up to 24 hours. When ready, add the cheese and heat in your chosen method. If using the oven, allow the chilled dish a few extra minutes so it heats through evenly.
My dip is greasy — what went wrong?
Grease usually comes from overcooking or using very fatty cheese. To fix it, blot the surface lightly with a paper towel and stir. For future batches, use shredded cheese with moderate fat and avoid high-temperature finishes that separate oil from solids.
Conclusion: Make It Your Own!
This Frank’s RedHot buffalo chicken dip is one of those recipes I return to again and again because it’s forgiving, fast, and endlessly customizable. I’ve learned which tricks rescue a too-thin batch (a little more cream cheese or a minute on the heat) and how to keep it crowd-ready (slow cooker on warm). Try the swaps and variations above, garnish it boldly, and don’t be afraid to taste as you go — a tiny adjustment of hot sauce or salt can make a big difference.
Please tell me how you served yours — did you go classic with chips, or get fancy with a bread bowl? Share your tweaks and I’ll share mine. Happy cooking, and enjoy the dip!
Frank's RedHot Buffalo Chicken Dip
Ingredients
Method
- Soften the cream cheese by placing it on a plate in the microwave for one minute.
- Combine the softened cream cheese, hot sauce, and ranch dressing until smooth. Stir chicken into mixture and add 1/2 cup of shredded cheese.
- Spread dip in a 9" baking dish and sprinkle with remaining cheese.
- Bake according to preferred method.
- Garnish with parsley, blue cheese, onions, or ranch dressing.
- Serve with tortilla chips, crackers, or fresh vegetables.