Go Back
Buffalo Chicken Dip with Franks Buffalo Sauce in a ceramic serving dish
Print Recipe Pin Recipe

Buffalo Chicken Dip with Franks Buffalo Sauce

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 6 servings

Ingredients

  • 8 ounces whipped cream cheese
  • ½ cup sour cream
  • ¾ cup Frank’s RedHot Buffalo Sauce
  • ¾ cup ranch dressing, plus more for garnish
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 3 cups cooked shredded chicken
  • 1 ½ cups Mexican blend cheese, shredded
  • 2 tbsps green onions, thinly sliced

Instructions

  • Preheat your oven to 375°F (190°C) and spray a 9x13 baking dish with cooking spray.
  • In a mixing bowl, combine the whipped cream cheese, sour cream, Frank’s RedHot Buffalo Sauce, ranch dressing, smoked paprika, garlic powder, onion powder and black pepper. Mix until everything is incorporated as much as possible. If there’s small chunks of cream cheese, it’s okay, it will melt in the oven.
  • Fold in the shredded chicken and ½ cup of the Mexican cheese blend.
  • Add the mixture to the prepared baking dish and smooth out the top so it’s even.
  • Add the remaining shredded cheese to the top.
  • Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
  • Add a drizzle of ranch dressing over the top and sprinkle with chopped green onion. Serve right away with tortilla chips, celery and carrots.

Notes

  • This dip is versatile and can be served with so many things: sliced raw vegetables (like carrots, celery, bell peppers), potato chips, tortilla chips, and even toasted crostini.
  • You can always use the low-fat alternatives of the dairy items like the cream cheese, sour cream, and ranch, but, personally, we recommend the conventional versions for the taste and creaminess.
  • This is a perfect recipe to use up leftover rotisserie chicken. Just shred any remaining meat from the chicken with two forks before using it in the recipe.
  • For a spicier version of this dip, you can add sliced jalapeño into the mixture or used pickled jalapeño as a topping.
  • Place leftover dip into an airtight container and refrigerate for up to 3 days. Reheat in the microwave until heated through. You can freeze for up to 1 month, heat in the microwave or back in the oven.