Frank’s RedHot Buffalo Chicken Dip
This creamy and spicy dip combines tender shredded chicken, Frank's RedHot sauce, cream cheese, and ranch dressing, baked to perfection with a cheesy topping. Perfect for game-day snacks or gatherings!
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Can use rotisserie chicken for flavor.
- 8 oz cream cheese, softened Ensure it's softened for easy mixing.
- 1 cup ranch dressing Can substitute with Caesar or blue cheese dressing.
- ½ cup Frank’s RedHot sauce Adjust according to your spice preference.
- 1 ½ cups shredded cheddar cheese, divided Adds creaminess and flavor.
- 2-3 pieces green onions, chopped Optional garnish.
Serving Dippers
- as needed servings Veggies, chips, or crackers for serving Tortilla chips, celery sticks, and carrot strips recommended.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, softened cream cheese, ranch dressing, and Frank’s RedHot sauce. Stir until well-blended.
- Fold in half of the cheddar cheese.
- Transfer the mixture into a baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese on top.
Baking
- Bake in preheated oven for about 20 minutes or until bubbly and slightly browned on top.
- Optional: Garnish with chopped green onions before serving.
- Serve warm with your preferred dippers.
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Notes
For leftovers, cool completely before storing in an airtight container. Can be refrigerated for 3-4 days or frozen for up to 3 months.