Ben's kitchen / Buffalo Chicken Dip

Buffalo Chicken Dip

Name: Buffalo Chicken Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: american
Ingredients: 3 cups rotisserie chicken, shredded; 16 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup ranch dressing; 2/3 cup Frank's RedHot Original sauce; 1/2 teaspoon garlic powder; 1 1/2 cups shredded mozzarella cheese, divided; 1/3 cup blue cheese crumbles; 3 green onions, thinly sliced

By Ben · cooked up in Sprig

⏱ 35 min🍽 Serves 10👨‍🍳 easyamerican

Gluten-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Frank's RedHot does the heavy lifting here — that tangy, vinegary heat soaks into shredded rotisserie chicken and blooms against the richness of cream cheese and sour cream as it bakes. The top gets golden and slightly crisp at the edges while the center stays molten and pull-apart stretchy from the melted mozzarella. Blue cheese crumbles mellow into the dip just enough to add depth without overpowering it. Bring this to a game day spread or a casual Friday night and watch it disappear before anything else on the table.

Ingredients

Dip Base

3 cups rotisserie chicken, shredded
16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup ranch dressing
2/3 cup Frank's RedHot Original sauce
1/2 teaspoon garlic powder

Cheese Topping

1 1/2 cups shredded mozzarella cheese, divided
1/3 cup blue cheese crumbles

Garnish

3 green onions, thinly sliced

Instructions

Mix the Dip

Preheat your oven to 375°F. Lightly grease a 9-inch baking dish or cast iron skillet and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, ranch dressing, Frank's RedHot, and garlic powder. Stir until smooth and fully combined.
Fold in the shredded rotisserie chicken and 1 cup of the shredded mozzarella until evenly mixed. Transfer the mixture into the prepared baking dish and spread it into an even layer.
Scatter the remaining 1/2 cup of mozzarella and all of the blue cheese crumbles evenly over the top.

Bake and Serve

Bake uncovered for 20 to 25 minutes, until the edges are bubbling, the top is golden, and the cheese is fully melted.
Remove from the oven and let it rest for 3 to 5 minutes. Scatter the sliced green onions over the top and serve immediately with tortilla chips, celery sticks, or toasted baguette slices.

Chef's tips

Soften the cream cheese at room temperature for at least 30 minutes before mixing — it incorporates far more smoothly and prevents lumps in the final dip.
For extra heat, stir an additional 2 tablespoons of Frank's RedHot directly into the mixture before baking, or drizzle some on top right before serving.
Use a cast iron skillet instead of a baking dish — it retains heat longer, keeps the dip warm and bubbling through serving, and gives the bottom edges a slightly crispy, caramelized crust.