Buffalo Chicken Dip with Franks Buffalo Sauce

Buffalo Chicken Dip with Franks Buffalo Sauce – this is our favorite appetizer! Made with shredded chicken, ranch, cream cheese, sour cream, mayo, hot sauce, seasoning, white wine vinegar, and lots of cheese.

Buffalo Chicken Dip with Franks Buffalo Sauce

What is buffalo chicken dip made of?

I make my buffalo chicken dip with cream cheese, sour cream, mayo, Franks red hot buffalo sauce, ranch seasoning, extra seasonings, colby jack cheese, and shredded chicken.

Some tips…

Room temperature cream cheese is much easier to combine rather than if the cream cheese is cold straight from the fridge. If you have lumps of cream cheese in the combined dip, microwave the whole thing in 30 second intervals. Stir in between each microwave interval. Eventually the cream cheese will get warm enough and evenly blend into the dip.

Shred your own cheese. The cheese from the bag has stuff on it to prevent it from sticking together. And that makes the cheese get more crispy than melty when baked. Which will make it hard to get a chip through the crisp cheese on top to scoop up the dip!

Don’t be afraid to add some seasoning. I love using Montreal steak seasoning and white wine vinegar. The vinegar cuts through the saltiness of the buffalo sauce and adds so much flavor. Trust me!

If you have time – refrigerate the dip overnight so the flavors can really develop.

Buffalo Chicken Dip with Franks Buffalo Sauce

Can you make this ahead of time?

Yes! I actually prefer the dip when it’s made the day before. Prepare the dip and transfer to your baking dish according the instructions. Cover with foil and refrigerate it overnight. Then remove the foil and bake it according to the instructions when you’re ready to serve.

Can you freeze the leftovers?

Yes! Put any cooked dip you have leftover in a plastic container and freeze it. To reheat, let the dip thaw in the fridge overnight and reheat in the microwave or oven. Or you can reheat the dip in the microwave from frozen.

What else goes with buffalo chicken dip?

My scoopers of choice are tortilla chips and celery sticks. But you could also serve it with pita bread, carrot sticks, bread sticks, or waffle fries.

Buffalo chicken dip also makes a GREAT quesadilla. You don’t even have to add any cheese because there is already a ton of cheese in the dip.

If you’re looking for other party appetizers to serve… these pulled pork nachos are a great choice.

Watch the recipe video here:

Buffalo Chicken Dip with Franks Buffalo Sauce

My husbands favorite appetizer!
Print Pin Rate
Total Time: 40 minutes
Servings: 16


  • 1 (8 oz) package cream cheese, at room temperature
  • 1 cup sour cream (about a 12 oz container)
  • 3/4 cup mayo (or more sour cream)
  • 1/2 cup Franks red hot buffalo sauce (or more depending on your preference)
  • 1 (1 oz) packet ranch seasoning
  • 1 1/2 teaspoons montreal steak seasoning
  • 1 1/2 teaspoons white wine vinegar
  • 1 (8 oz) package extra sharp cheddar cheese, shredded
  • 1 (8 oz) package colby jack cheese, shredded (1/2 cup reserved for topping)
  • 4 cups shredded chicken, loosely packed (about 2 lbs chicken breast or one small rotisserie chicken)

For serving:

  • Tortilla chips
  • Celery sticks
  • Carrots


  • Preheat the oven to 350 degrees.
  • In a large microwave safe-bowl, combine all of the dip ingredients except the cheese and chicken.
  • Add the chicken and cheese (reserve 1/2 cup cheese for the top)
  • If you don’t want any cream cheese chunks, microwave the mixture in 15 second intervals. Stir in between. Repeat until it’s as smooth as you like.
  • Pour the dip into a 9×13-inch baking dish (or a 12 inch cast iron cast iron skillet)
  • Sprinkle the remaining shredded cheese over the top. I don’t like too much cheese on top or chips won’t be able to scoop it up!
  • Bake for 20-25 minutes, until cheese is melted and the dip is warmed through and cheese on top is melted.
  • Serve with tortilla chips, carrots, and or celery.


Serving: 1 serving of dip (no chips) | Calories: 300kcal | Carbohydrates: 3g | Protein: 24g | Fat: 21g