RedHot Buffalo Chicken Dip

You can have this creamy, spicy masterpiece ready to bake in under ten minutes with a simple shredding trick for the chicken. Using a hand mixer on cooled, cooked breasts creates perfect, juicy strands that soak up every bit of that signature buffalo sauce. I learned this little hack on a frantic Sunday a few years ago, right before a big game was about to start. The fridge was looking sparse, but I had some leftover rotisserie chicken and a bottle of Frank’s RedHot staring back at me. In that moment of mild panic, the idea for this incredibly simple RedHot Buffalo Chicken Dip was born. It’s the kind of recipe that feels like a secret weapon—unfussy, wildly popular, and the first thing to disappear from any snack table.

This Red Hot Buffalo Chicken Dip is more than just an appetizer; it’s a warm, cheesy, flavor-packed hug in a dish. It captures all the tangy, spicy, savory joy of classic buffalo wings but in a scoopable, shareable form that’s perfect for feeding a crowd without the mess. Whether you’re hosting a game day gathering, need a last-minute potluck contribution, or just want a dangerously good snack for movie night, this recipe is your answer. It’s comfort food, made easy, with a kick that brings everyone back for just one more scoop.

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Ingredients List

RedHot Buffalo Chicken Dip comes together with a short list of simple, flavorful ingredients that create magic when combined. Here’s what you’ll need:

• 2 cups cooked chicken, shredded (about 2 large breasts or 1 rotisserie chicken)
• 8 oz block cream cheese, softened
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/2 cup ranch dressing
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese (for extra gooeyness)
• 1/4 cup crumbled blue cheese (optional, for authentic buffalo wing flavor)
• 2 green onions, thinly sliced
• For serving: tortilla chips, celery sticks, carrot sticks, bell pepper strips, or crusty bread

Smart Swaps & Notes:

• Chicken: The hand-mixer shredding method is a game-changer for juicy, non-stringy chicken. You can also use canned chicken in a pinch or swap in ground chicken for a different, heartier texture in your Ground Chicken Buffalo Dip.
• Hot Sauce: Frank’s RedHot is classic for a reason—it has the perfect balance of heat and vinegar tang. For a different brand, look for a cayenne pepper-based sauce.
• Dressing: While ranch is the classic pairing, you can use blue cheese dressing for a more traditional buffalo wing experience.
• Cheese: Feel free to use all cheddar, a Mexican blend, or even pepper jack for more heat. For a lighter version, use reduced-fat cream cheese and cheeses.

Timing

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes

That’s about 50% faster than many baked appetizer recipes, giving you more time with your guests. This Simple Buffalo Chicken Dip Recipe is truly a weeknight-friendly wonder.

Step-by-Step Instructions

1. Prep Your Chicken

If you’re starting with raw chicken breasts, poach or bake them until cooked through, then let them cool slightly. Place the warm (not hot) chicken in a stand mixer bowl or a large bowl. Using the paddle attachment or hand beaters on low speed, mix for 15-30 seconds. Watch as it effortlessly shreds into perfect, consistent pieces. This method keeps the chicken moist and ready to absorb all the saucy goodness.

2. Combine the Base

In a large mixing bowl, add the softened cream cheese, ranch dressing, and Frank’s RedHot sauce. Use a sturdy spatula or hand mixer to blend until completely smooth and creamy. This is the flavorful foundation of your dip.

3. Fold in the Goodies

Add the beautifully shredded chicken, shredded cheddar, mozzarella, and half of the sliced green onions to the creamy base. If you’re using blue cheese, add it now. Gently fold everything together until the chicken and cheeses are evenly distributed. The mixture will be thick and chunky—that’s exactly what you want.

4. Bake to Bubbly Perfection

Preheat your oven to 375°F (190°C). Transfer the RedHot Buffalo Chicken Dip mixture to a greased 8×8 baking dish or a 9-inch pie plate. Spread it into an even layer. Bake for 20-25 minutes, or until the edges are bubbling vigorously and the top is lightly golden.

5. Garnish and Serve

Remove the dip from the oven and let it rest for 5 minutes—this helps it set slightly so it’s scoopable, not soupy. Sprinkle with the remaining green onions. Serve immediately while it’s wonderfully warm and gooey.

Nutritional Information

A 1/4-cup serving of this Red Hot Buffalo Chicken Dip provides approximately:

• Calories: ~180
• Protein: 9g
• Carbohydrates: 3g
• Fat: 15g
• Key Notes: The protein comes from the chicken and cheese, making it a satisfying snack. The primary carbs are from the dairy and any added dressings. For a boost of vitamins and fiber, be sure to serve it with plenty of fresh veggie dippers like celery and carrots.

Equipment Needed

You don’t need any fancy tools for this RedHot Buffalo Chicken Dip. A few basics from your regular kitchen will do:

• Mixing bowls (one large)
• Hand mixer or stand mixer (for the genius chicken-shredding hack)
• Spatula
• 8×8 baking dish or similar oven-safe dish
• Measuring cups and spoons

Why You’ll Love This Recipe

1. Unbeatable Flavor: It tastes just like your favorite buffalo wings, but in a creamy, dippable form. The combination of tangy hot sauce, cool ranch, and melted cheese is irresistible.
2. Crowd-Pleasing Ease: This is the ultimate no-stress party food. It comes together in minutes and is guaranteed to be a hit with adults and kids alike. It’s a staple in my roundup of the Best Finger Foods for good reason.
3. Versatile & Customizable: Love blue cheese? Add extra. Want it milder? Use less hot sauce. It’s a forgiving recipe you can make your own. You can even adapt the method for a slow cooker for all-day grazing.
4. Perfect for Leftovers: It reheats beautifully for quick lunches or snacks throughout the week.

Healthier Alternatives for the Recipe

You can easily tweak this RedHot Buffalo Chicken Dip to fit different dietary needs without sacrificing the cozy, addictive flavor.

• Lighter Version: Use Neufchâtel cheese (⅓ less fat cream cheese), light ranch dressing, and part-skim cheeses. Greek yogurt can also stand in for some of the ranch.
• Dairy-Free: Substitute with your favorite vegan cream cheese, dairy-free ranch, and shredded vegan cheddar.
• Higher Protein: Use Greek yogurt in place of the ranch and consider adding an extra 1/2 cup of shredded chicken.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your hot sauce and dressing labels to ensure no gluten-containing additives.

Serving Suggestions

This dip is the star of the show, but the right dippers make it a meal.

• Classic Crunch: Tortilla chips, sturdy potato chips, and crisp celery and carrot sticks are non-negotiable.
• Bread Options: Slice a baguette, toast up some pita chips, or offer soft pretzel bites.
• Make it a Meal: Spoon the warm RedHot Buffalo Chicken Dip over baked potatoes, or use it as a epic filling for my Cozy Cheesy Garlic Chicken Wraps. The flavors would also be fantastic as a topping for a baked potato or even stirred into pasta.
• Perfect Pairings: Serve it alongside other game-day favorites like my Buffalo Chicken Sliders or a pot of Creamy White Chicken Chili for a full spread. For a real comfort food feast, it pairs wonderfully with something like my Spicy Southern Chicken Spaghetti Casserole.

Common Mistakes to Avoid

1. Using Hot Chicken to Shred: If you try to shred chicken straight from the pot, it will steam and become mushy. Let it cool for 10-15 minutes first for perfect, defined shreds.
2. Cold Cream Cheese: Trying to mix rock-hard cream cheese is a battle you won’t win. Let it sit on the counter for 30-60 minutes to soften. This ensures a silky-smooth dip base without lumps.
3. Overbaking: You want the dip bubbly and hot, but if you bake it too long, the oils can start to separate, making it greasy. Pull it when it’s bubbling at the edges and just starting to brown on top.
4. Skipping the Rest Time: Diving in immediately is tempting, but letting your Franks Chicken Buffalo Dip rest for 5 minutes after baking allows it to thicken slightly, making it the perfect scooping consistency.

Storing Tips for the Recipe

• Refrigerating: Store any leftover RedHot Buffalo Chicken Dip in an airtight container in the fridge for up to 3-4 days.
• Freezing: You can freeze the unbaked dip mixture for up to 2 months. Assemble it in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the fridge before baking as directed. Note: The texture of the dairy may change slightly, but the flavor will still be great.
• Reheating: Reheat portions in the microwave in 30-second intervals, stirring in between. For larger amounts, reheat in a 350°F oven until warmed through, adding a splash of milk or ranch if it seems too thick.

Conclusion

At the end of the day, the best recipes are the ones that bring people together with minimal fuss and maximum flavor. This RedHot Buffalo Chicken Dip does exactly that. It’s a reliable, joyous recipe that turns simple ingredients into a dish that feels like a celebration. Whether it’s the centerpiece of your game day spread or a special treat for a cozy night in, it’s guaranteed to earn a permanent spot in your recipe rotation.

I’d love to hear how your version turns out! Did you add extra blue cheese? Try it with pepper jack? Let me know in the comments below. And if you share a photo of your delicious creation, don’t forget to tag @HarmonyMeal on Pinterest—it makes my day to see your kitchen wins.

For more crowd-pleasing ideas that share this dip’s spirit of easy, flavorful comfort, check out my guides on the Best Finger Foods or explore other family favorites like Buffalo Chicken Sliders and Creamy White Chicken Chili. Happy dipping.

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