Frank's Red Buffalo Chicken Dip
This Frank's Red buffalo chicken dip is spicy, cheesy, and protein-packed, perfect for Super Bowl parties and movie nights.
Servings: 4 servings
Calories: 628kcal
Equipment
Ingredients
- 8 oz cream cheese
- ½ cup Frank's Red Hot Xtra Hot
- ½ teaspoon smoked paprika
- 2 cups smoked chicken thighs (or rotisserie chicken/shredded)
- ½ cup sweet corn
- ¼ cup diced green chilies
- ½ cup gorgonzola (divided)
- 1½ cup shredded cheddar cheese (divided)
- ¼ cup bacon bits (or chopped bacon)
- 1 green onion (diced)
Instructions
- 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.
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.
Nutrition
Serving: 1bowl | Calories: 628kcal | Carbohydrates: 13g | Protein: 39g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 163mg | Sodium: 1857mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g
