Frank's Buffalo Chicken Dip Recipe

5 from 2 votes

Frank’s red hot chicken dip is the ultimate quick, easy, crowd-pleasing party food. It tastes just like buffalo chicken wings in creamy, cheesy dip form.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings: people

Calories: 437kcal

Author: The Carefree Kitchen

Ingredients

Buffalo Chicken Dip

8 ounces cream cheese room temerature
1/2 cup sour cream
3 ounces Frank's Red Hot Sauce
2 cups chicken cooked and diced
1 cup mozzarella cheese shredded
1 cup pepper jack cheese shredded
2 tablespoons ranch powder
1/4 cup green onions sliced thin
1/2 cup blue cheese crumbles (divided)
1/4 cup bacon bits

Crunch Topping

1 cup Ritz crackers crushed
1/2 cup Parmesan cheese shredded
1/4 cup butter melted

US Customary - Metric

Instructions

Preheat oven to 375 degrees F.
In the bowl of a stand mixer, add the room temperature cream cheese, sour cheese, and Frank's Hot Sauce. Using the paddle attachment on medium speed, cream together until fluffy and well combined.
Add the chicken, mozzarella cheese, pepper jack cheese, ranch powder, green onions, and half of the blue cheese crumbles. Mix again on medium speed until incorporated.
Spray an 8"x8" baking dish with nonstick cooking spray, then spread the chicken mixture evenly into the prepared baking dish.
In a separate bowl, combine the cracker crumbs, Parmesan cheese, and butter and mix until well combined. Sprinkle the crumb topping evenly over the cream cheese mixture.
Bake for 20-25 minutes, or until the dip is bubbly on the edges and the crumb topping is golden brown.
Remove from the oven and garnish with additional blue cheese, bacon bits and green onions if desired. Serve hot with crackers, crostini or raw veggies. Enjoy!

Video

Notes

Storing leftovers: store covered for up to 3 days in the refrigerator, or 2 months in the freezer. To thaw, transfer to the fridge overnight.

Reheating: to reheat, pull your dip from the fridge and preheat your oven to 350. Let the dip sit at room temperature for at least 30 minutes to take the chill off, then warm, covered, for about 15 minutes, or until warmed through.

Nutrition