My take on Frank’s RedHot Buffalo Chicken Dip

The original Frank’s RedHot Buffalo Chicken Dip is a classic for good reason. It’s easy to make, always a crowd favorite, and my go-to for potlucks. It’s consistently one of the first dishes to disappear.

However, I find the original a bit too thin and saucy, if you know what I mean. Over the years, I’ve figured out a few additions and substitutions that make it just right: a ranch seasoning packet, sour cream for added tang, cheddar or Gouda for extra sharp cheesiness, and parsley flakes along with chopped green onion for more flavor.

Serve it with everything from fresh baguette slices, crackers, and garlic toast to tortilla chips, Doritos, Fritos, and pretzels. It also works beautifully as a veggie dip with carrot sticks, celery, and sweet peppers. If you happen to have any leftovers, they make an excellent quesadilla filling.

For a healthier twist, reduce the amount of cheese, use fat-free cream cheese, and swap out about a third of the chicken for roasted cauliflower. It still makes a delicious sandwich. You can also serve it over salad greens or make buffalo chicken celery boats for a quick, healthy lunch. The original McCormick recipe is linked here.

How to Make Buffalo Chicken Dip

This Buffalo Chicken Dip starts with the classic Frank’s RedHot and McCormick base, then gets upgraded for better texture and flavor. Ranch seasoning, sour cream, and a mix of cheddar or Gouda make it thicker, tangier, and extra cheesy. Cream cheese is essential. Serve with chips, bread, or veggies, and use any leftovers in quesadillas.

Equipment

• Crockpot (or any slow cooker)

Ingredients

• 2 cups cooked chicken, shredded or finely diced (16 ounces)
• 1 (8 oz) block cream cheese, softened
• ½ cup sour cream
• ½ cup Frank’s RedHot Original Sauce
• 1 packet ranch seasoning mix
• 1 cup shredded cheddar cheese (or Gouda or blend of the two)
• ½ cup crumbled blue cheese
• 2 tablespoons chopped green onions (optional for garnish)
• 1 teaspoon dried parsley flakes

Optional Add-Ins

• Extra hot sauce, to taste
• A pinch of garlic powder or onion powder
• A small handful of Parmesan stirred in or sprinkled on top

Prep / Mise en Place

• Prepare cooked chicken using your preferred method: poaching, baking, slow cooker, or Instant Pot. You can also use store brought rotisserie chicken. I love to use slow cooker shredded chicken.
• Use a mix of chicken breast (white meat) and chicken thighs (red meat) for the most flavor.
• Remove the cream cheese from the refrigerator and let it sit at room temperature for 1–2 hours until softened.
• Shred cheese from a block for smoother melting and a creamier texture than pre-shredded cheese.
• Wash the green onions, trim the roots, and slice into classic rings for garnish.

Instructions

1. Lightly grease the inside of your crock pot.
2. Add the softened cream cheese to the slow cooker and break it up slightly.
3. Stir in the sour cream, Frank’s RedHot sauce, and ranch seasoning until mostly combined.
4. Add the chicken, cheddar and/or Gouda, half of the blue cheese, and parsley flakes. Stir gently to distribute everything evenly.
5. Cover and cook on low for 2 to 3 hours, stirring once or twice as the cheeses melt.
6. Once fully melted and smooth, give it a final stir. Adjust heat or tang with extra hot sauce if needed. Garnish with remaining blue cheese and green onions. Serve.

To Serve

Serve warm straight from the crock pot with:

• Baguette slices, crackers, or garlic toast
• Tortilla chips, Doritos, Fritos, or pretzels
• Carrot sticks and celery sticks to dip, buffalo chicken cucumber bites, and stuffed sweet peppers

Leftover Ideas

• Spread inside a quesadilla and grill until crispy
• Spoon onto toasted bread for an open-faced sandwich
• Use as a filling for wraps or stuffed peppers

This version keeps everything people love about the original but delivers a thicker, richer dip that holds up beautifully on a chip. Perfect for potlucks, game days, and make-ahead entertaining.