Frank’s Buffalo Chicken Dip Recipe: Creamy, Spicy, and Perfect for Game Day
This buffalo chicken dip with Frank’s sauce delivers bold, tangy flavor in every scoop. It takes just 10 minutes to prep and works with multiple cooking methods. Whether you’re hosting a party or need a quick appetizer, this creamy dip always impresses. The combination of tender chicken, melted cheese, and spicy sauce creates the ultimate crowd-pleaser.
Why You’ll Love This Recipe
This recipe is flexible and forgiving. You can bake it in the oven, make it on the stovetop, or let it cook hands-free in a crockpot while you handle other tasks.
The texture stays perfectly creamy without turning watery or separated. The secret is the balanced ratio of cream cheese, sour cream, and ranch dressing working together.
It’s also budget-friendly. You can use leftover chicken, rotisserie chicken, or even canned chicken without sacrificing flavor or quality.
The heat level is customizable. Start mild and add more buffalo sauce if you prefer extra spice, or keep it mellow for mixed crowds.
Ingredients
For the dip:
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- ½ cup ranch dressing
- ½ cup sour cream
- ¾ cup Frank’s buffalo sauce
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded mozzarella cheese
For serving:
- Tortilla chips
- Celery sticks
- Carrot sticks
- Crackers
How to Make This Recipe
Oven Method (Most Popular)
Preheat your oven to 350°F. Grease a 9×9 baking dish and set it aside.
Beat the cream cheese in a large bowl until it’s smooth and fluffy. This step prevents lumps in your finished dip.
Add the ranch dressing, sour cream, and Frank’s buffalo sauce. Mix everything until fully combined and creamy.
Fold in the shredded chicken and 1 cup of cheddar cheese. Stir gently until the chicken is evenly distributed throughout the mixture.
Spread the mixture into your prepared baking dish. Use a spatula to smooth the top for even cooking.
Sprinkle the remaining cheddar and mozzarella cheese over the top. This creates a golden, bubbly cheese layer.
Bake for 20-25 minutes until the edges bubble and the cheese melts completely. The top should look golden brown in spots.
Let the dip rest for 5 minutes before serving. This cooling time helps it thicken slightly and prevents burned tongues.
Stovetop Method (Fastest Option)
Heat a large skillet over medium heat. Add the softened cream cheese and stir constantly until it melts into a smooth base.
Pour in the ranch dressing, sour cream, and buffalo sauce. Whisk these together until you have a unified, creamy sauce.
Add the shredded chicken and 1 cup of cheddar cheese. Keep stirring until the cheese melts and the chicken heats through completely.
Transfer to a serving dish and top with remaining cheeses. Serve immediately while hot and creamy.
This method works perfectly when you need dip in under 15 minutes. Just watch the heat carefully to prevent scorching.
Cooking Method Variations
Buffalo Chicken Dip Crock Pot Method
The slow cooker method is ideal for parties. Place the cream cheese in your crockpot and turn it to low heat.
After 15-20 minutes, the cream cheese will soften enough to stir. Add the ranch dressing, sour cream, and Frank’s buffalo sauce, mixing until smooth.
Stir in the chicken and 1 cup of cheddar cheese. Cover and cook on low for 1-2 hours, stirring every 30 minutes.
During the last 15 minutes, sprinkle the remaining cheese over the top. Let it melt with the lid on.
The crockpot buffalo chicken dip stays warm throughout your entire event. Give it a quick stir every hour to maintain the creamy texture.
This hands-free method frees up your oven and stovetop for other dishes. You can even serve directly from the slow cooker.
Air Fryer Method
Mix all ingredients except the topping cheese in a bowl. Transfer to a small, air fryer-safe baking dish.
Top with the remaining cheddar and mozzarella cheese. Air fry at 350°F for 12-15 minutes until bubbly.
Check at the 10-minute mark to prevent over-browning. Different air fryer models cook at varying speeds.
This method works great for small batches or when your oven is already full. The dip comes out perfectly crispy on top.
Instant Pot Method
Use the sauté function to melt the cream cheese directly in the pot. Stir frequently to prevent sticking.
Add all remaining ingredients except the topping cheese. Stir well, then switch to the warm setting for 20-30 minutes.
Transfer to a baking dish, add topping cheese, and broil for 3-5 minutes until golden. This creates that desirable crispy top layer.
Tips, Tricks, and Serving Suggestions
Ingredient Tips
Room temperature cream cheese is essential. Cold cream cheese creates lumps that won’t smooth out no matter how much you stir.
Rotisserie chicken is your best shortcut. One medium chicken yields about 3 cups of meat, giving you plenty for this recipe and leftovers.
Freshly shredded cheese melts better than pre-shredded. Pre-shredded varieties contain anti-caking agents that can make your dip grainy.
Pat your chicken dry before shredding. Excess moisture can make your dip watery instead of creamy.
Flavor Variations
Add crumbled blue cheese for authentic buffalo wing flavor. Stir in ¼ cup just before serving for pockets of tangy goodness.
Mix in crispy bacon bits for a smoky element. Cook 4-5 strips until crispy, crumble them, and fold into the dip.
Stir in diced jalapeños for extra heat. Two tablespoons of fresh or pickled jalapeños add nice spice without overwhelming.
Try swapping ranch for blue cheese dressing. This creates a tangier profile that blue cheese lovers will appreciate.
Add a tablespoon of ranch seasoning powder for more herbaceous flavor. This intensifies the ranch taste without adding extra liquid.
Serving Suggestions
Present the dip in a hollowed-out bread bowl for an impressive display. The bread pieces become edible dippers as guests scoop.
Arrange colorful vegetables around the bowl for visual appeal. Red bell peppers, cherry tomatoes, and cucumber slices add freshness.
Try pita chips, bagel chips, or pretzel crisps for varied textures. Each offers a different crunch that complements the creamy dip.
Mini bell pepper halves make excellent low-carb scoops. They’re sturdy enough to hold dip and add a sweet crunch.
Serve with baguette slices or garlic bread for heartier appetites. Toast them lightly for extra crunch.
Creative Uses Beyond Dipping
Spread this mixture on pizza dough and bake for buffalo chicken pizza. Top with extra cheese and bake until the crust is golden.
Use it as a filling for quesadillas. Spread between tortillas with extra cheese and cook until crispy.
Stuff it into mushroom caps for a hot appetizer. Bake at 375°F for 15-20 minutes until the mushrooms are tender.
Layer it in a grilled cheese sandwich for an elevated lunch. Melted cheese combined with spicy chicken creates a flavorful mix.
Top baked potatoes with a generous scoop. Add sour cream and green onions for a complete meal.
Troubleshooting Common Issues
Dip is too watery: This happens when chicken isn’t drained properly. Always pat chicken dry before adding it to the mixture.
If the dip is too thick, loosen it by stirring in a small amount of milk or chicken broth. Stir well and heat through.
Dip separated: Stir vigorously to re-emulsify. A hand mixer on low speed can help bring it back together.
Top isn’t browning: Switch your oven to broil for the last 2-3 minutes. Watch carefully to prevent burning.
Too spicy: Add extra sour cream or cream cheese to tone down the heat. A squeeze of lime juice also helps balance the spice.
Make-Ahead Strategy
You can make the whole mixture up to 24 hours in advance. Store it covered in the baking dish in your refrigerator.
When ready to serve, let it sit at room temperature for 15 minutes. This helps it bake more evenly.
Add the topping cheese right before baking. Fresh cheese melts better than cheese that’s been sitting on the mixture.
Allowing the mixture to sit overnight enhances the flavors as they have time to blend together. Many people prefer day-old dip for this reason.
Scaling for Crowds
Double the recipe easily for larger parties. Use a 9×13 baking dish and add 5-10 minutes to the baking time.
A full batch serves 10-12 as an appetizer alongside other dishes. If this is your only appetizer, plan for double portions.
For smaller gatherings, cut the recipe in half. Use a smaller baking dish or make it on the stovetop.
Storage and Reheating
Keep any leftover dip in an airtight container in the fridge for up to 4 days, where the flavors will continue to deepen.
Reheat individual portions in the microwave for 30-60 seconds. Stir halfway through for even heating.
For larger amounts, warm in a 300°F oven for 15-20 minutes. Cover with foil to prevent the top from drying out.
You can also reheat in the crockpot on low for about an hour. If the mixture seems dry, stir in a little milk to loosen it.
Avoid freezing this dip. The cream cheese and sour cream base become grainy and separated after thawing.
FAQs
Can I use canned chicken for this recipe?
Yes, two 12.5 oz cans of drained chicken work perfectly. Drain well, then shred with a fork before mixing into the dip.
What can I substitute for Frank’s buffalo sauce?
Any buffalo-style hot sauce works, though Frank’s provides the classic flavor. You can also mix ¼ cup hot sauce with ¼ cup melted butter.
How can I keep the dip warm during a party?
Use a slow cooker set to warm, transfer to a fondue pot, or place your serving dish on a warming tray.
Is this dip spicy?
It has medium heat that most people find manageable. The cream cheese and ranch balance the buffalo sauce nicely. Reduce the sauce to ½ cup for a milder version.
Recipe
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Servings: 10-12
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- ½ cup ranch dressing
- ½ cup sour cream
- ¾ cup Frank’s buffalo sauce
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
- Beat cream cheese in a large bowl until smooth and fluffy.
- Mix in ranch dressing, sour cream, and buffalo sauce until combined.
- Gently fold in the shredded chicken and 1 cup of cheddar cheese.
- Spread mixture evenly into prepared baking dish.
- Top with remaining cheddar and mozzarella cheese.
- Bake 20-25 minutes until bubbly and cheese is melted.
- Let cool 5 minutes before serving with chips, celery, or crackers.
Notes
- For crockpot buffalo chicken dip, cook on low 1-2 hours, stirring occasionally.
- Use rotisserie chicken for quickest prep.
- Adjust heat by adding more or less buffalo sauce to taste.
Nutrition (per serving): Calories: 245 | Protein: 15g | Fat: 18g | Carbs: 4g
