Last Updated on December 2, 2021 by laurenpacek
You all know Frank's Red Hot Buffalo Chicken Dip. It's a classic. You'll find it at many parties, and for good reason. It's a guaranteed crowd-pleaser.
What ingredients go into this dip?
- Cream cheese: Just regular old cream cheese. I use the full fat stuff, but you can use the lower fat variety if you're looking to save a few calories. Make sure to let your cream cheese come to room temperature - it will make mixing everything up a lot easier.
- Sour cream or yogurt: I have used both with great success. Just make sure that your yogurt is plain.
- Shredded cheese: Shredded cheddar, please and thank you.
- Hot sauce: Frank's Red Hot is the OG when it comes to this dip.
- Ranch seasoning: You can make your own Ranch seasoning if you'd like, but I go with the little packets at the grocery store for the sake of convenience.
- Chicken: I like to poach or roast my chicken and then shred it up, but you can also use canned chicken or use the meat from a rotisserie chicken, too.
- Stuff to dip: The sky is the limit here. Chips, pretzels, vegetables, pitas... you name it. Cardboard would probably taste pretty good when dunked into this dip.
How does this dip come together?
Quickly and easily, that's how. Mix all of the ingredients (save the stuff you plan to dip into the dip) together in an oven safe dish or bowl. Top with more cheese (because when it comes to cheese, more really is more). Bake, dip, eat, and enjoy!
Can buffalo chicken dip be made pescatarian- or vegetarian-friendly?
Yes! This dip can be fairly versatile. If you're a pescatarian, consider subbing in cooked, chopped shrimp for the chicken. I've done it before, and the results are equally delicious.
Looking to make this dip vegetarian? Omit the chicken entirely.
What about making it gluten free?
To my knowledge, the ingredients in the dip itself are GF. HOWEVER, with that said, please make sure to check the list of ingredients on each of the individual components of your dip just to be sure.
Want other hot sauce-y recipes?
Hop on over to my Slow Cooker Buffalo Chicken recipe! You can do a lot with it (pizza, baked potatoes, mac and cheese, etc.), and it couldn't be easier to make. It's a definite favorite in my house!
These Buffalo Deviled Eggs are really delicious, and a fun and different way to use hot sauce.
What about other appetizer recipes?
Jalapeño Popper Dip is another classic party/game day dip. Keeping with the slightly spicy theme here, these Old Bay Deviled Eggs are really great, too. And let us not forget about Old Bay Chicken Wings (made in the air fryer)! *drool*
- 8 oz. package of cream cheese, softened
- 1 cup plain Greek yogurt or sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- ½ cup hot sauce
- 1 - 1 oz. packet Ranch seasoning
- 1 lb cooked chicken breasts, shredded
- vegetables, pitas, crackers, chips, etc. for dipping
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the cream cheese, Greek yogurt/sour cream, shredded cheese, hot sauce, and Ranch seasoning. Stir in the cooked chicken.
- Pour the dip into an oven safe dish, and top with some more cheese. Bake for approximately an hour.
Note: You can also use a proportional amount of canned chicken or rotisserie chicken in lieu of cooking and shredding some chicken breasts
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 634mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 18g