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Buffalo Chicken Dip

Creamy, cheesy buffalo chicken dip baked until hot and bubbly — just 5 ingredients with Frank's RedHot, cream cheese, ranch, and melty cheddar. The ultimate game-day appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 blocks cream cheese 8-ounce blocks, softened to room temperature
For the Dip Base
  • 0.75 cup ranch dressing or blue cheese dressing if you prefer
  • 0.5 cup Frank's RedHot Original Cayenne Pepper Sauce plus more to taste
  • 2 cups cooked shredded chicken a rotisserie chicken is the perfect shortcut
  • 1.5 cups shredded sharp cheddar cheese divided (for the dip)
For Serving
  • bag Tortilla chips for serving
  • bunch Celery sticks for serving
  • bag Carrot sticks for serving
  • box Crackers or sliced baguette for serving

Equipment

  • 9-inch pie dish / oven lightly greased; or 8×8-inch baking dish or 10-inch cast iron skillet

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish, an 8×8-inch baking dish, or a 10-inch cast iron skillet.
  2. Add the softened cream cheese to a large mixing bowl; if not fully room temperature, microwave in 20-second bursts until very soft. Stir until smooth and creamy — the key to a lump-free dip.
  3. Stir the ranch dressing and Frank's RedHot into the cream cheese until fully combined and smooth — a uniform creamy orange with no white streaks.
  4. Fold in the shredded chicken and 1 cup of the shredded cheddar; stir until the chicken is evenly coated and distributed.
  5. Spread evenly into the prepared dish and sprinkle the remaining ½ cup cheddar over the top. Bake 25–30 minutes, until hot and bubbly all the way through and golden at the edges. Rest 5 minutes before serving.
  6. Serve warm straight from the dish with tortilla chips, celery sticks, carrot sticks, and crackers. Drizzle with extra Frank's RedHot and a sprinkle of crumbled blue cheese or sliced green onions if you like.

Notes

Assemble up to 2 days ahead and refrigerate before baking; slow cooker version: LOW 2–3 hours; use full-fat cream cheese for the smoothest texture; rest 5 minutes before serving.