I first made this Frank’s RedHot Buffalo Chicken Dip one rainy Sunday when I needed something quick, comforting, and transportable for a potluck. The house filled with that familiar buffalo aroma — sharp vinegar from the hot sauce, warm dairy notes from the cream cheese, and the toasty scent of melted cheddar — and I knew I had a winner. This dip has the sticky, cheesy mouthfeel of a good wing sauce without the mess of bones, which is why it turns up at my Super Bowl parties, school events, and last‑minute family dinners.
I’ve tested this recipe several ways — microwave for last‑minute needs, oven for the crispy bubbled top that people love, and slow cooker when I want to set it and forget it while guests arrive. Over the years I’ve learned small details matter: soften the cream cheese first so you don’t get lumps, stir the shredded chicken in while the mix is still warm so it absorbs the sauce, and leave a little extra cheddar for a final gratin. Below I’ll walk you through the exact ingredients I use, how to make it step by step, and the fixes I rely on when something doesn’t look or taste quite right.
Ingredients You’ll Need
- Cream cheese – the silky base that makes the dip spreadable; full‑fat is richest, but reduced‑fat can work in a pinch.
- Frank’s RedHot Sauce – the flavor anchor: tangy, vinegary heat. Use the classic for authentic buffalo taste or the mild version to tame the heat.
- Ranch dressing – adds creaminess and herb notes; swap for blue cheese dressing if you want a sharper profile.
- Cooked shredded chicken – the meaty body of the dip; rotisserie, canned, or poached breasts are all fine depending on convenience.
- Cheddar cheese – shredded for melty, savory depth; sharp cheddar boosts bite while mild cheddar gives a smoother melt. Reserve some for the top.
- Tortilla chips or crackers – crunchy vehicles for scooping; try sturdy kettle chips, crostini, or celery sticks for a lower‑carb option.
- Optional garnishes – chopped green onions, parsley, or blue cheese crumbles brighten the bowl and add texture contrast.
Step-by-Step Instructions
Prep time: 5 minutes | Cook time: 10–20 minutes depending on method | Total time: ~15 minutes (microwave) to 35 minutes (oven) | Yield: 8 servings
- Soften the cream cheese. Take the cream cheese out of the fridge and microwave it on a plate for about one minute (or until it’s soft enough to stir). I learned the hard way that cold cream cheese gives you lumps; softened cream cheese folds smoothly with the sauce.
- Mix the base. In a medium bowl, whisk together the softened cream cheese, 1/3 cup Frank’s RedHot Sauce, and 1 cup ranch dressing until smooth. The mixture will look glossy and slightly loose — that’s okay because it thickens as it bakes or sits in the slow cooker.
- Add the chicken and cheese. Stir in about 19.5 ounces of drained, shredded chicken and roughly 1/2 cup of shredded cheddar (reserve 1/2–1 cup for topping). Tip: if the chicken is cold, give it a minute in a warm pan or stir it into the warm sauce so it absorbs the flavor better.
- Transfer and top. Spread the mixture into a 9″ baking dish and sprinkle the remaining cheddar evenly on top. The exposed cheese will brown and give you that irresistible pull when you scoop.
- Cook using your chosen method. Bake in a 350°F oven for 20 minutes until hot and bubbling, microwave on high for about 8 minutes until bubbling, or cook in a slow cooker (see variations below). The dip should be piping hot and the cheese fully melted.
- Garnish and serve. Remove carefully — the dish will be hot — and garnish with parsley, sliced green onions, or blue cheese crumbles. Serve immediately with chips, crackers, crostini, or raw veg. Full disclosure: my kids sometimes eat it straight with a spoon and I can’t blame them.
Common pitfalls and fixes:
- If the dip is too thin after mixing: it will usually thicken while cooking; however, you can fold in a handful of extra shredded cheese or a spoonful of softened cream cheese to firm it up before baking.
- If it tastes flat: salt is the usual missing piece. Taste the chicken — if it’s from canned or rotisserie it may need a pinch of salt. A squeeze of lemon or a dash of Worcestershire can also lift the flavor.
- If the top browns too quickly in the oven: tent with foil and continue to heat until bubbling through.
Cooking Variations: Microwave, Slow Cooker, Oven
Each method has tradeoffs. I choose based on time, presentation, and whether I want the dip to stay warm on a buffet.
Microwave (Fastest)
- How: Combine all ingredients in a microwave‑safe bowl. Microwave on high for about 8 minutes, stirring halfway through to ensure even heating.
- Pros: Super fast and perfect for one or two people or an emergency snack.
- Cons: Doesn’t brown the top; texture is softer and less gratinéed.
- Tip: To mimic a baked top, finish under a broiler for 1–2 minutes if your dish is oven‑safe.
Oven (Best Presentation)
- How: Preheat oven to 350°F. Assemble in a 9″ baking dish and bake for about 20 minutes until hot and bubbling, then optionally broil for 1–2 minutes to brown.
- Pros: Bubbly edges, browned cheese, great for serving a crowd and looks impressive on the table.
- Cons: Takes longer and requires an oven; watch the broiler so the cheese doesn’t burn.
- Tip: Let it rest 5 minutes before scooping so it sets slightly and scoops cleanly.
Slow Cooker (Hands-Off)
- How: Cut cream cheese into cubes and add to a small slow cooker. Top with shredded chicken, Frank’s RedHot, ranch, and 1/2 cup shredded cheese. Cook on high for 90 minutes or low for 3–4 hours. Stir, add the remaining cheese on top, and cook on high for another 15–20 minutes until melted.
- Pros: Keeps warm for hours, excellent for potlucks; guests can dip throughout the event.
- Cons: No browned top; can be slightly wetter in texture depending on the cooker.
- Tip: If it gets too thick in the slow cooker, stir in a splash of ranch, milk, or even a tablespoon of water. If it’s too thin, add more cheese and cook a bit uncovered to evaporate moisture.
Serving Suggestions & Pairings
This dip is flexible — here are ways I like to present it depending on the gathering.
- Classic: Tortilla chips and celery sticks. The chips give crunch and celery gives a fresh snap that cuts the richness.
- For a crowd: Serve in a shallow baking dish surrounded by small bowls of chips, pretzels, and sliced baguette.
- Bread bowl: Hollow out a round loaf and use it as the container; tear the removed bread into chunks for dipping.
- On nachos: Spread tortilla chips on a sheet, dollop warmed dip, add extra cheddar, and bake briefly for buffalo nachos.
- Baked potato topping: Spoon over split baked potatoes for a hearty twist.
Beverage pairings
- Cold lagers or pilsners — the carbonation and light malt help cut the richness.
- A hoppy IPA — if you like contrast, the bitterness pairs well with the tangy heat.
- Light, citrusy cocktails (think vodka‑soda with lime) — refreshing and simple.
- For non‑alcoholic options, iced tea or sparkling water with lemon keeps the palate clean.
Healthier Alternatives for Buffalo Chicken Dip
If you want the buffalo flavor but with fewer calories or less fat, these swaps keep the spirit of the dish while trimming it down.
- Half‑Greek yogurt, half cream cheese – replace up to half the cream cheese with plain Greek yogurt for tang and protein. The texture will be a little less dense but still creamy.
- Reduced‑fat cream cheese and cheese – choose lower‑fat versions and use slightly less; add extra hot sauce or herbs for flavor to compensate.
- Use shredded turkey or extra white meat – leaner protein choices reduce calories while keeping texture similar.
- Dairy‑free option – use dairy‑free cream cheese and dairy‑free shredded cheese plus a dairy‑free ranch; flavor will be different but the Frank’s sauce carries a lot of the buffalo identity.
- Serve with veg – swap chips for carrot sticks, cucumber rounds, and bell pepper strips for lower‑calorie scooping.
Unique Twists on the Classic Recipe
I like to experiment depending on what’s in my fridge. Small changes can adjust heat, richness, or complexity.
- Blue cheese upgrade – fold in some blue cheese crumbles for a more traditional wing‑flavored dip; omit ranch or reduce it to avoid competing flavors.
- Pepper jack or smoked gouda – swap part of the cheddar for pepper jack for extra kick, or smoked gouda for a mellow, smoky depth.
- Added aromatics – fold in a small clove of roasted garlic or a tablespoon of diced pickled jalapeños for complexity.
- Different proteins – shredded turkey is a direct swap; for a vegetarian option try shredded seasoned jackfruit or a plant‑based chicken substitute.
- Southwest twist – add a handful of corn and black beans and top with chopped cilantro for a Tex‑Mex feel.
FAQs about Buffalo Chicken Dip
- Can I make Frank’s RedHot Buffalo Chicken Dip ahead of time and how should I store/reheat it?Yes — make it ahead and refrigerate in an airtight container for 3–4 days. Reheat in a 350°F oven for 15–20 minutes until hot and bubbling, or microwave in 1–2 minute increments until heated through (about 8 minutes for a full dish). To freeze, place in a freezer‑safe container for up to 2 months; thaw overnight in the fridge before reheating. If the texture seems dry after reheating, stir in a splash of milk, ranch, or extra cheese.
- What hot sauce should I use — can I substitute another brand?Frank’s RedHot is the classic choice and gives the authentic buffalo flavor used in this recipe (about 1/3 cup). You can substitute other hot sauces, but heat and flavor will vary. For a richer, traditional buffalo taste, mix your hot sauce with a little melted butter. To make it milder, use Frank’s Mild or reduce the amount of sauce.
- Can I use rotisserie chicken or canned chicken instead of cooked chicken breasts?Yes — rotisserie or canned (drained) chicken works great and saves time. Use roughly 19–20 ounces of shredded chicken to match this recipe. Leftover cooked chicken is also perfect; just shred or chop it before mixing.
- Which cooking method is best: microwave, oven, or slow cooker?It depends on your needs: the oven (350°F for ~20 minutes) gives the best bubbly, browned top and is ideal for serving a crowd; the slow cooker is hands‑off and keeps the dip warm during a party (high ~90 minutes or low 3–4 hours, then top with remaining cheese until melted); the microwave is fastest (about 8 minutes) for quick serving but won’t brown the top. Choose based on time and presentation.
- How can I make a lighter or dairy‑free version without losing flavor?For a lighter version, swap half the cream cheese for plain Greek yogurt, use reduced‑fat cream cheese, and cut back on cheddar or use a lower‑fat cheese. Use low‑fat ranch or a yogurt‑based ranch alternative. For dairy‑free, use dairy‑free cream cheese, dairy‑free shredded cheese, and a dairy‑free ranch — expect a change in texture, but the Frank’s sauce and proper seasonings will still deliver strong flavor. Serve with lots of fresh veggies to keep calories down.
Conclusion
Frank’s RedHot Buffalo Chicken Dip is one of those recipes I make without thinking when I need fast, reliable crowd‑pleasing food. It’s forgiving, easy to scale, and you can tweak it a hundred ways depending on the occasion. Try the oven method for a party, the slow cooker for potlucks, or the microwave for solo snacking. If you give it a whirl, tell me how you serve it — extra blue cheese or none, chips or celery? I’m always swapping tips and love seeing how people make this recipe their own.
Frank's RedHot Buffalo Chicken Dip
Buffalo chicken dip is the perfect easy appetizer for any potluck or party! This dip is simple, quick, and made with 5 ingredients.
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 in a medium bowl until smooth. Stir chicken into the mixture and 1/2 cup of shredded cheese.
- Spread dip in a 9" baking dish and sprinkle with remaining cheese.
- Microwave for 8 minutes or until hot and bubbling.
- Garnish and serve with tortilla chips, crackers, vegetables, or enjoy directly.
Notes
Feel free to garnish with parsley, blue cheese crumbles, sliced green onions, ranch dressing, or sour cream.