frank’s red hot chicken wing dip recipe
The Best frank’s red hot chicken wing dip recipe
What I love most about this dip is how versatile it is. You can serve it with tortilla chips, celery sticks, or even toasted bread, depending on what you’re in the mood for. It’s also a great way to use up leftover rotisserie chicken, which is a win for both convenience and budget. Plus, it’s packed with protein from the chicken and Greek yogurt, and the hot sauce adds a little metabolism boost. It’s one of those recipes that feels indulgent but actually has some solid nutritional benefits, which is always a bonus when you’re feeding a hungry family.
Frank’s RedHot Chicken Wing Dip
A creamy, spicy dip loaded with shredded chicken, hot sauce, and melted cheese. Perfect for game day, parties, or snacking with crispy tortilla chips or celery sticks.
🥘Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 8 oz cream cheese, softened
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional)
- Tortilla chips
- Celery sticks
- Carrot sticks
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
In a large mixing bowl, combine the softened cream cheese, Frank’s RedHot sauce, and ranch dressing. Mix until smooth and well blended. -
3
Stir in the shredded chicken and half of the shredded cheddar cheese. Mix until the chicken is evenly coated. -
4
Transfer the mixture to a greased baking dish. Sprinkle the remaining cheddar cheese and blue cheese (if using) on top. -
5
Bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted and golden. -
6
Remove from the oven and let it cool for 5 minutes before serving. Serve warm with tortilla chips, celery, or carrot sticks.
🔧Equipment
- Mixing bowl
- Baking dish (8×8-inch or similar)
- Oven
- Fork or electric mixer (for blending)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Frank’s RedHot Chicken Wing Dip Works
❓ Frequently Asked Questions About Frank’s RedHot Chicken Wing Dip
1. What ingredients do I need for Frank’s RedHot Chicken Wing Dip?
You’ll need 2 (8 oz) packages of cream cheese (softened), 1 cup of ranch dressing, 1 cup of Frank’s RedHot Original Sauce, 3 cups of shredded cooked chicken, 1 ½ cups of shredded cheddar cheese, and optional toppings like sliced green onions or extra hot sauce for serving.
2. Can I make this dip ahead of time?
Yes! You can assemble the dip up to 24 hours in advance and refrigerate it (unbaked). When ready to serve, bake it as directed, adding 5–10 extra minutes if it’s cold from the fridge. For best results, let it sit at room temperature for 30 minutes before baking.
3. What’s the best way to serve Frank’s RedHot Chicken Wing Dip?
Serve it warm with tortilla chips, celery sticks, carrot sticks, or toasted baguette slices. For extra crunch, top it with crushed tortilla chips or bacon bits. It also pairs well with pretzels or pita chips.
4. Can I make this dip in a slow cooker instead of the oven?
Absolutely! Combine all ingredients in a slow cooker and stir well. Cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, stirring occasionally, until bubbly and heated through. Keep it on the “Warm” setting for serving.
5. How do I store leftovers, and how long will they last?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave (stirring every 30 seconds) or in the oven at 350°F (175°C) until warmed through. The dip may thicken when chilled, so stir in a splash of milk or hot sauce to loosen it before reheating.