This 5-Ingredient Dip Is So Good, I Always Double the Recipe

The first time I tasted this Buffalo chicken dip recipe, it was love at first bite. I scooped the creamy mixture out of a football-shaped slow cooker, which a friend brought to a Super Bowl party. I don’t remember what teams were playing or what year it was—but I vividly recall the tangy, spicy, cheesy flavors of the dip. Since then, I make the dish for gatherings every football season and other occasions throughout the year. It’s so good that I double the recipe to ensure I have my own portion to enjoy later. 

What Is Buffalo Chicken Dip?

Buffalo chicken dip embodies all of the best flavors of a saucy hot wing—hearty chicken, fiery sauce, and zesty ranch and blue cheese—in one pan, which is cooked until hot and bubbly. The result is the ultimate party appetizer, ideal for pairing with fresh veggies, crackers, dips, and/or slices of bread.  

How to Make Buffalo Chicken Dip?

While there are many great Buffalo chicken dip recipes out there, my favorite is the version featured on the back of the Frank’s RedHot Cayenne Pepper Hot Sauce bottle, a key ingredient in a lot of wing sauces. The classic recipe only requires five simple ingredients: shredded chicken, cream cheese, Frank’s RedHot hot sauce (obviously), ranch dressing, and blue cheese crumbles. All you need to do is combine everything and bake the mixture in the oven for 20 minutes. 

Frank’s RedHot Buffalo Chicken Dip Recipe

Ingredients 

• 2 cups shredded cooked chicken
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Hot Sauce
• 1/2 cup ranch dressing
• 1/2 cup blue cheese crumbles

Directions

1. Preheat the oven to 350 degrees F. Mix all ingredients in a large bowl. Spoon into a shallow 1-quart baking dish.
2. Bake for 20 minutes or until mixture is heated through; stir. Sprinkle with green onions and additional blue cheese, if desired, and serve with chips, crackers and/or cut up veggies. 

How Long Does Buffalo Chicken Dip Last?

If you have leftovers (or if you doubled the recipe, as I do), store them in an air-tight container for up to one week in the refrigerator. Reheat the dip in the microwave, in the oven, or on the stove. You can freeze Buffalo chicken dip, too, but the texture might be grainy when you thaw it (cream cheese and ranch dressing don’t keep in the ice box very well).

Buffalo Chicken Dip Tips and Variations

• Keep things easy. You can use a store-bought rotisserie chicken instead of cooking the chicken from-scratch. NUNPUNCH’s popular rendition uses canned chicken, while Nicole McLaughlin’s version calls for baked chicken breasts.
• Swap out the cheese. Instead of blue cheese crumbles, swap in shredded Cheddar, Monterey Jack, or mozzarella. Any melty cheese will work!
• Garnish as you wish. A sprinkle of sliced scallions give the dip an onion-y bite and pops of color. You can also opt for diced jalapeño for extra heat or minced black olives for a hint of brininess. To give the decadent dip another layer of meaty crunch, finish it with crumbled chicken skin, chicharrones, or bacon. 
• Set it and forget it. Buffalo chicken dip is the perfect recipe to make in the slow cooker. Just throw everything in the pot and cook on low, covered, until hot (about 30 minutes).