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+ servings
buffalo chicken dip in a white dish

Frank's RedHot Buffalo Chicken Dip

Buffalo chicken dip is the perfect easy appetizer to take to any potluck or party! This buffalo chicken dip recipe is simple, quick, and easy with only 5 ingredients and can be made in the microwave, oven, Instant Pot, or slow cooker! All of your favorite buffalo chicken wings flavors but in an easy to eat cheesy chicken dip!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Calories 338 kcal


  • 8 oz low-fat cream cheese
  • cup Frank's RedHot Sauce
  • 1 cup ranch dressing
  • 19.5 oz Chicken Breast drained and shredded (you could certainly use 18-20 ounces of chicken and shred it yourself)
  • 1-2 cups Cheddar cheese shredded, divided
  • Tortilla chips or crackers


  • Soften the cream cheese by placing it on a plate in the microwave for one minute.
  • Combine the softened cream cheese, hot sauce, and ranch dressing in a medium bowl until smooth. Stir chicken into cream cheese mixture and ½ cup of shredded cheese.
  • Spread dip in a 9" baking dish and sprinkle with remaining cheese.
  • Bake according to preferred method below.
  • Garnish with parsley, blue cheese crumbles, sliced green onions or chives, or a drizzle of ranch salad dressing or sour cream.
  • Serve with tortilla chips, crackers, crostini, or cut up vegetables such as celery sticks. Or do like my kids do and just eat it with a spoon.

Microwave Instructions

  • Microwave for 8 minutes or until hot and bubbling.
  • Carefully remove from the microwave and garnish as directed above.

Oven instructions

  • Before softening the cream cheese, pre-heat oven to 350ºF.
  • After assembling the dip, bake in the preheated oven for 20 minutes or until hot and bubbling.
  • Carefully remove from the oven and garnish as directed above.

Slow cooker instructions

  • Cut the cream cheese into cubes and add to the crock of a small slow cooker.
  • Top cream cheese with shredded chicken, hot sauce, ranch dressing, and ½ cup of shredded cheese.
  • Cook on the high setting for 90 minutes or the low setting for 3-4 hours.
  • Stir all ingredients together and top with remaining shredded cheese. Cook on high for an additional 15-20 minutes or until cheese is melted.
  • Garnish as directed above.


We use homemade ranch dressing from this recipe.
We almost always double this recipe and cook it in a 9x13 baking dish.
You can make the dip more authentic by using blue cheese dressing and blue cheese crumbles in place of the ranch dressing and cheddar cheese.
Also, make your dip tailgate or picnic friendly by preparing it in a disposable heavy foil pan. When you get to the tailgate, heat it on the grill, and serve hot.


Calories: 338kcal | Carbohydrates: 4g | Protein: 21g | Fat: 26g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 936mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg
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