This Frank's Red Buffalo Chicken Dip is spicy, cheesy, and protein-packed, making it a filling snack or appetizer, perfect for Super Bowl parties, potlucks, and movie nights. Serve with homemade chicken chips for even more protein or to keep it gluten-free!
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Making buffalo chicken dip with Frank's hot sauce is ideal because it's easily accessible, affordable, shelf-stable, and the recipe is both vinegar and cayenne-forward. Its consistency, which is thinner than a true buffalo sauce, also blends smoothly into the thick base of the dip, giving it that creamy consistency, perfect for scooping.
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🔖 Ingredients & Substitutions
- Pulled chicken: I like to use smoked chicken or rotisserie chicken, but any shredded chicken will do.
- Frank's Red Hot sauce: I used the extra hot one, so you can increase the quantity to taste if you're working with the original flavor.
- Gorgonzola: Or blue cheese crumbles. You can use cotija or queso fresco if you don't like blue cheese.
- Shredded cheese: Cheddar cheese, mozzarella, or queso quesadilla works best.
- Green chilies: You can also use diced jalapenos.
- Cream cheese: Full-fat cream cheese.
- Green onions: Sliced green onions, as a garnish.
- Bacon bits: Bacon bits or cooked and chopped bacon
- Smoked paprika: If you don't have smoked paprika, you can substitute it with plain paprika.
- Sweet corn: I used canned corn, but fresh or frozen can also be used.
🍗 How to Make Frank's Red Buffalo Chicken Dip
Preheat oven to 375°F
Step 1: In a large bowl, mix softened & cubed cream cheese, Frank's Red Hot, and smoked paprika. Fold in shredded chicken, sweet corn, green chilies, ¼ cup gorgonzola, and 1 cup shredded cheddar cheese. Mix until evenly combined.
Step 2: Spread mixture into a small baking dish (8x8 would be ideal). Top with remaining shredded cheese and bake uncovered for 30 minutes.
Step 3: Top the buffalo chicken dip with bacon bits, then bake for an additional 5 minutes. Garnish with green onions and remaining gorgonzola before serving.
🤷🏻♀️ FAQs
It's a matter of personal preference. I personally think the earthy, slight sweetness of blue cheese perfectly complements buffalo chicken dip, with Frank's hot sauce, but some people swear by ranch, and I can respect that, too! There are no rules here.
While the two are very similar in terms of flavor, there are a couple of slight differences. Frank's Red Hot Original is a true hot sauce - thinner and a bit spicier than the average buffalo sauce. Traditionally, buffalo sauce is made by mixing hot sauce with butter and vinegar. So, in essence, you could think of Frank's Red Hot as buffalo sauce without the butter and slightly more of a kick.
Yes, and this is a great option if you prefer to set it and forget it. Just mix everything except the toppings together and cook on low for 2-3 hours. Sprinkle with cheese and other toppings just before serving.
👩🏻🍳 Pro Tips
- Store leftover dip in an airtight container in the fridge for 3-4 days.
- Reheat Frank's Red buffalo chicken dip in the oven at 350°F until warmed through, or in the microwave in short intervals, stirring after each to keep it consistent.
- I wouldn't recommend freezing buffalo chicken dip with Frank's hot sauce, as cream cheese-based dips often have a grainy consistency when thawed.
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Frank's Red Buffalo Chicken Dip
Ingredients
Equipment
Method
- Preheat oven to 375°FIn a large bowl, mix softened & cubed cream cheese, Frank's Red Hot, and smoked paprika. Fold in shredded chicken, sweet corn, green chilies, ¼ cup gorgonzola, and 1 cup shredded cheddar cheese. Mix until evenly combined.
- Spread mixture into a small baking dish (8x8 would be ideal). Top with remaining shredded cheese and bake uncovered for 30 minutes.
- Top the buffalo chicken dip with bacon bits, then bake for an additional 5 minutes. Garnish with green onions and remaining gorgonzola before serving.
Nutrition
Notes
- Store leftover dip in an airtight container in the fridge for 3-4 days.
- Reheat Frank's Red buffalo chicken dip in the oven at 350°F until warmed through, or in the microwave in short intervals, stirring after each to keep it consistent.
- I wouldn't recommend freezing buffalo chicken dip with Frank's hot sauce, as cream cheese-based dips often have a grainy consistency when thawed.
Nena Sterner says
We hope you enjoy this recipe!