by Ari Laing Leave a Comment
Calling all game day enthusiasts: This Buffalo Chicken Dip is about to become your new MVP! It’s creamy, cheesy, bursting with spicy-tangy buffalo sauce, and guaranteed to be the star of any gathering. Plus, it’s ridiculously easy to make with a super quick prep time, taking your snack game to pro level in under 30 minutes!
You’ll need shredded rotisserie chicken, Frank’s RedHot Sauce, sour cream, cream cheese, shredded cheese, and scallions. This easy buffalo chicken dip is baked until bubbly and it’s perfect for serving with tortilla chips, crostini, or crisp vegetables. All the same delicious flavor as buffalo wings without the messy hands!
Be sure to check out all of our easy appetizer recipes, or try my Hot Crab Dip or Spicy Baked Feta Dip next!
Table of Contents show all
Ingredients You’ll Need
- Shredded Rotisserie Chicken: You can also cook and shred chicken breasts if you prefer.
- Frank’s RedHot Sauce: Adds a bold and spicy kick to the dip.
- Sour Cream: Contributes creaminess and tang to the mixture. You can also use Greek yogurt as a substitute.
- Cream Cheese: Makes the dip creamy and rich. Ensure it’s at room temperature for easy blending and use light cream cheese for a lower-fat option.
- Shredded Cheese: You can use Colby Jack, Mozzarella, sharp Cheddar cheese, or a blend.
- Ranch Dressing or Blue Cheese: Opt for Ranch for a milder taste or blue cheese for a tangier and sharper flavor.
- Scallions: Adds a fresh and mild onion flavor and adds color to the dish.
- Kosher Salt: Enhances the overall flavor.
- For Serving: Serve with tortillas, crackers, crostini, baguette slices, or fresh vegetables.
How To Make Buffalo Chicken Dip
- Mix the Dip Ingredients: Combine shredded chicken, Frank’s RedHot Sauce, sour cream, cream cheese, shredded cheese, Ranch dressing or blue cheese, scallions, and Kosher salt in a large bowl. Stir well.
- Bake the Buffalo Chicken Dip: Transfer the mixture to a shallow casserole dish or skillet, then sprinkle with additional shredded cheese. Bake until the cheese is melted and bubbly.
- Garnish and Serve: Cool slightly, then top with remaining thinly sliced green onions. Enjoy the dip with tortilla chips, crostini, or crisp veggies.
It really is the best because you get all those same amazing flavors as buffalo chicken wings without needing to wipe your hands and face every 10 seconds!
FAQs
What can I use as a substitute for Frank’s Red Hot Sauce?
If you prefer a different hot sauce, feel free to use your favorite brand or adjust the quantity based on your spice preference.
What kind of cheese goes in Franks Red Hot Buffalo Chicken Dip?
Experiment with different cheese combinations, but Colby Jack, Mozzarella, Cheddar cheese, or a blend work well for a gooey texture.
How spicy is this dip?
The level of spiciness can be adjusted to suit your taste preferences by varying the amount of buffalo sauce used. Feel free to add more or less according to your desired heat level.
Can this be made in a slow cooker?
Absolutely! Toss all ingredients in a crock pot and cook on low for 2-3 hours, stirring occasionally. Top with a little extra cheese and cook on high for 15 minutes more. Boom! Same creamy, cheesy, spicy goodness, minimal effort. Enjoy!
Can I use canned chicken?
I haven’t tested it with canned chicken. For the best flavor, I recommend using pulled rotisserie chicken or roasting chicken yourself and shredding the meat.
Expert Tips
- Use two forks to shred the rotisserie chicken finely for an even texture throughout the dip.
- Ensure the cream cheese is at room temperature before mixing to achieve a smooth and lump-free consistency.
- Taste the mixture before baking and adjust the seasoning. Add more hot sauce for heat, salt for balance, or additional cheese for richness.
- Allow the dip to cool slightly after baking to let the flavors settle. Serve it warm for the best taste and texture.
Storage & Reheating
Leftover Buffalo Chicken Dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before refrigerating. To reheat, simply transfer the dip to an oven-safe dish and bake at 350°F (175°C) until heated through, or microwave in 30-second intervals until warmed to your liking.
Make-Ahead and Freezing Instructions
This dip can be assembled ahead of time and stored, covered, in the refrigerator until ready to bake. Alternatively, you can freeze the assembled dip (before baking) in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight before baking as directed.
Note that the texture may change slightly after freezing.
How To Serve Buffalo Chicken Dip
I love to serve Franks’ Red Hot Buffalo Chicken Dip with tortilla chips, pita chips, crostini, potato chips, or even crispy vegetables! Carrot sticks and celery sticks are classic when it comes to buffalo sauce, so they make great choices, but I also love sliced bell peppers.
Substitutions and Variations
- Adjust the spice level: Opt for a milder hot sauce (or just use less) to make this dip less spicy and add a dash of cayenne pepper to kick it up a notch.
- Add more blue cheese: To make it tangier, add crumbled blue cheese to the top before or after baking. And if you don’t have blue cheese, you can definitely useGorgonzola.
Guys, this is not just for your Super Bowl party! I would happily eat this any day of the week — it is guaranteed to be a hit. Creamy, spicy, and utterly delicious, it’s a surefire crowd-pleaser that will have everyone reaching for seconds. Enjoy!
If you make this easy Buffalo Chicken Dip recipe, please let us know by leaving a review and rating below!
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Print Recipe
5 from 1 review
How To Make Buffalo Chicken Dip
Creamy Buffalo Chicken Dip is hands down the ultimate gamy day crowd-pleaser. Tender, juicy rotisserie chicken is bathed in a tangy, buffalo wing sauce then baked with a blend of cheese, scallions, and either Ranch or blue cheese dressing. It takes just minutes to prep and is best enjoyed with tortilla chips, crostini, or vegetables. It always surprises me how quickly this one disappears! Gluten-free.
Prep10 minutes mins
Cook15 minutes mins
Total25 minutes mins
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Keyword: easy buffalo chicken dip, Frank’s Red Hot buffalo chicken dip, Frank’s RedHot Sauce, how to make buffalo chicken dip
Servings: 8 servings
Calories: 312kcal
Author: Ari Laing
Equipment
Ingredients
- 2-3 cups shredded rotisserie chicken, skin discarded
- 1 cup Frank’s RedHot Sauce
- 1 cup sour cream
- 4 oz cream cheese, room temperature½½
- 1½ cups shredded cheese, such as Colby Jack, Mozzarella, Cheddar, or a blend of cheeses
- ¼ cup Ranch dressing or ¼ cup crumbled blue cheese
- 3 scallions, thinly sliced
- ½ tsp Kosher salt
- For serving: tortillas, crackers, crostini, or crisp vegetables
Instructions
Mix the dip ingredients. Preheat an oven to 400F. In a large bowl, combine pulled rotisserie chicken, 1 cup Frank’s RedHot Sauce, 1 cup sour cream, 4oz cream cheese, 1 cup shredded cheese, ¼ cup Ranch dressing (or ¼ cup crumbled blue cheese), 2 thinly sliced scallions, and ½ tsp Kosher salt in a large bowl.
Bake the buffalo chicken dip. Transfer to a shallow baking dish or skillet, then sprinkle with remaining shredded cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish, then serve. Cool slightly, then top with remaining thinly sliced scallions. Enjoy with tortilla chips, crostini, or vegetables.
Notes
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before refrigerating. To reheat, simply transfer the dip to an oven-safe dish and bake at 350°F (175°C) until heated through, or microwave in 30-second intervals until warmed to your liking.
- Make-ahead: Assemble ahead of time and store, covered, in a fridge until ready to bake. Alternatively, you can freeze the assembled dip (before baking) in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight before baking as directed. Note: the texture of the dip may alter slightly during thawing.
- To make in a slow cooker:Toss all ingredients in your slow cooker and cook on low for 2-3 hours, stirring occasionally. Top with a little extra cheese and cook on high for 15 minutes more. Enjoy!
Nutrition
Calories: 312kcal | Carbohydrates: 3g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 1524mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 0.2mg
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Photography by: Alana of Your Home Made Healthy.
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