Description

This creamy and spicy Buffalo Chicken Dip is a crowd-pleasing appetizer featuring shredded chicken combined with Frank’s RedHot Buffalo Sauce, cream cheese, ranch dressing, sour cream, and a blend of cheddar and mozzarella cheeses. Baked to bubbly perfection and garnished with fresh green onions, it’s perfect for game days, parties, or casual gatherings, served warm with tortilla chips, celery sticks, or crackers.

Ingredients

Scale

Main Ingredients

2 cups shredded cooked chicken
8 oz cream cheese, softened
1/2 cup Frank’s RedHot Original Buffalo Wings Sauce
1/2 cup ranch dressing
1/2 cup sour cream
1 cup shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese, divided
2 green onions, sliced (optional for garnish)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
Mix Ingredients: In a large mixing bowl, combine the shredded chicken, softened cream cheese, Frank’s Buffalo Sauce, ranch dressing, sour cream, half of the cheddar cheese, and half of the mozzarella cheese. Stir well until all ingredients are thoroughly blended into a smooth mixture.
Prepare Baking Dish: Transfer the blended mixture into a baking dish, spreading it evenly to create a uniform layer.
Add Toppings: Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top of the mixture in the baking dish.
Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and slightly golden.
Cool and Garnish: Carefully remove the dip from the oven and let it cool slightly. Garnish with sliced green onions if desired to add a fresh, mild onion flavor and vibrant color.
Serve: Serve the warm Buffalo Chicken Dip with your choice of tortilla chips, celery sticks, or crackers for dipping and enjoy immediately.

Notes

Use rotisserie chicken to save time and add flavor.
For extra heat, add a few dashes of hot sauce or a pinch of cayenne pepper to the mixture before baking.
This dip can also be cooked in a slow cooker on low heat for 2–3 hours as an alternative cooking method.