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–+ servings
RedHot Buffalo Chicken Dip

Creamy RedHot Buffalo Chicken Dip That Will Wow Your Guests

This RedHot Buffalo Chicken Dip is a creamy, spicy delight perfect for any gathering or late-night craving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 dippers
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Cream Cheese Substitution: Use light cream cheese or Neufchâtel for a lighter option.
  • 1 cup Ranch Dressing or Blue Cheese Dressing Substitution: Use Greek yogurt for a healthier option.
  • 1/2 cup Frank’s RedHot Sauce Start with 1/2 cup and adjust to taste.
For the Chicken
  • 2 cups Shredded Chicken Substitution: Shredded jackfruit or white beans for a vegetarian twist.
For the Cheesy Goodness
  • 1 cup Shredded Cheddar Cheese Note: Try part-skim mozzarella combined with sharp cheddar for a lighter yet flavorful alternative.
  • 1/2 cup Blue Cheese Crumbles optional
For Seasoning
  • 1 tsp Black Pepper Omit if avoiding sodium.

Equipment

  • mixing bowl
  • baking dish
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) while you gather your ingredients. Grease a small baking dish (8x8-inch or similar) with cooking spray or a little olive oil.
  2. Take the cream cheese out of the refrigerator and let it soften at room temperature for about 15 minutes.
  3. In a mixing bowl, combine the softened cream cheese, ranch dressing, and Frank’s RedHot sauce. Whisk together until smooth and creamy.
  4. Fold in the shredded chicken and 1 cup of shredded cheddar cheese. Add blue cheese crumbles if desired, and season with black pepper.
  5. Carefully spread the chicken and cheese mixture evenly into your prepared baking dish.
  6. Place the dish in the preheated oven and bake for 20-25 minutes until heated through and bubbly.
  7. Once baked, remove the dip from the oven and let it cool for a couple of minutes. Garnish with freshly sliced green onions and serve.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 8gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 250mgIron: 1mg

Notes

Assemble the dip up to 2 days in advance. Just don't forget to adjust the baking time if starting cold.

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