Description
Frank’s RedHot® Buffalo Chicken Dip is a creamy, spicy appetizer perfect for game days or casual gatherings. Made with shredded chicken, cream cheese, and Frank’s RedHot Original Cayenne Pepper Sauce, this dip blends bold flavors with a smooth texture that’s perfect for dipping with chips, crackers, or fresh veggies.
Ingredients
Scale
Main Ingredients
- 2 cups (500 ml) cooked shredded chicken
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (125 ml) FRANK’S RedHot Original Cayenne Pepper Sauce
- 1/2 cup (125 ml) ranch dressing
- 1/2 cup (125 ml) blue cheese crumbles
Instructions
- Preheat Oven: Preheat your oven to 350° F (180° C) to prepare for baking the dip.
- Mix Ingredients: In a large bowl, thoroughly combine the cooked shredded chicken, softened cream cheese, Frank’s RedHot sauce, ranch dressing, and blue cheese crumbles until smooth and evenly mixed. For a spicier kick, substitute Buffalo N’ Ranch Thick Sauce for the regular ranch dressing.
- Bake the Dip: Spread the mixture evenly into a 1-quart (1 L) baking dish. Bake in the preheated oven for 20 minutes or until heated through. Once baked, stir the dip to ensure even consistency.
- Serve: Optionally sprinkle with chopped green onions for added freshness. Serve warm with chips, crackers, or cut-up veggies for dipping.
- Alternative Heating Methods: For tailgating, prepare and place in a heavy disposable foil pan and heat on a grill until hot and bubbly. For microwave, cook uncovered on high for 5 minutes, stirring halfway through. For slow cooker, mix ingredients and heat on high for 1.5 hours or low for 2.5–3 hours, stirring before serving.
Notes
- You can substitute Buffalo N’ Ranch Thick Sauce for regular ranch dressing to increase heat and flavor.
- Prep the dip ahead of time and reheat easily on the grill, microwave, or slow cooker, making it perfect for parties and tailgating.
- Garnish with green onions for a fresh touch before serving.
- Serve with a variety of dippers: tortilla chips, crackers, celery sticks, or carrot sticks.
