Frank’s Red-Hot Buffalo chicken dip is a fiery favorite

Frank’s Red-Hot Buffalo Chicken Dip

Photo Provided to the Clarion

Frank’s Red-Hot Buffalo Chicken Dip

Hailey Griffin, Arts Editor

An all-time favorite of mine, Frank’s Red-Hot Buffalo chicken dip never fails to disappoint. Now, there are several variations of this glorious appetizer; you could use Franks Red-Hot Cayenne Pepper sauce instead of Frank’s Red-Hot Buffalo sauce, or perhaps you could use blue cheese instead of ranch. You could add scallions on top of the dip. You could eat the dip with crackers or celery instead of tortilla chips. I’m telling you guys; the possibilities are endless. If you’re not one for semi-spicy food, then Frank’s Red-Hot Buffalo chicken dip may not be for you. I’d give it a three on the spicy-ness scale.

I have experimented with different variations of the dip, and they were all delightful. However, I plan to share the recipe variation that has stuck with me the most throughout my years as a Frank’s Red-Hot Buffalo chicken dip connoisseur. It’s easy, quick, relatively cheap, doesn’t take many ingredients and tastes delightful.

Now, you can choose to make a smaller batch with less ingredients, which will save you a buck or two. Or, you can choose to make a larger batch, which I usually opt for. Without further ado, let me show you what the infamous Frank’s Red-Hot Buffalo chicken dip consists of.

Side note—If you wish to make a larger batch, double the amount of ingredients listed below.


  • One eight ounce package of cream cheese
  • One-half cup of Frank’s Red-Hot Buffalo sauce
  • One-half cup of ranch
  • Two cups of chicken (approx. one chicken breast, shredded)
  • As much cheddar cheese as your heart desires, shredded
  • Tortilla chips, crackers or celery


  • Cook chicken in oven at 450 F for about 30 minutes. Flip chicken at 15-minute mark.
  • Melt cream cheese in a large liquid measuring cup. Add to 1-quart dish.
  • Add ranch to one-quart dish.
  • Add Frank’s Red-Hot Buffalo sauce to one-quart dish.
  • Mix ingredients together in one-quart dish.
  • Shred chicken after you’ve removed it from the oven. Add chicken to one-quart dish.
  • Add shredded cheese on top of the mixture.
  • Place one-quart dish in the oven at 350 F for 20 minutes.
  • Remove from oven after 20 minutes and devour dip.

I hope that Frank’s Red-Hot Buffalo chicken dip brings you all as much joy as it has brought me. It’s important during quarantine to appreciate the small things, like appetizers. Cooking is a great distraction; take advantage of new recipes while you’re stuck at home.