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Closeup overhead of baked buffalo chicken dip recipe.
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Frank’s buffalo chicken dip

Reinvented Frank's Buffalo chicken dip that's even more delicious. The recipe, with Frank's RedHot is the ultimate game day party appetizer.
Course Appetizer
Cuisine American
Keyword buffalo chicken dip, Frank's buffalo chicken dip, Frank's RedHot
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 231kcal
Author Katie Beck

Equipment

  • baking dish
  • Stand or handheld mixer

Ingredients

  • 8 oz cream cheese
  • ½ cup Greek yogurt can use sour cream
  • 3 cloves garlic smashed and minced
  • ¾ cup Frank’s Red Hot
  • ½ cup Merkt’s cheddar or other brand of choice
  • 2 tablespoon blue cheese crumbled
  • ½ cup green onions sliced
  • ½ cup Cheez-it crackers crushed
  • Chopped celery and green onions for garnish

Instructions

  • Heat the oven to 400 and lightly spray a baking dish with nonstick spray.
  • In a bowl, preferably of a stand mixer, combine all the ingredients except the Cheez-its and the garnish. If using a stand mixer, beat with the paddle attachment until everything is totally mixed and combined. If not using a stand mixer, try to use a hand mixer, as this will make blending everything significantly simpler. If neither mixers are an option for you, use a spatula or wooden spoon to mix THOROUGHLY
  • Spread the buffalo chicken dip into the greased baking pan, and sprinkle the crushed Cheez-Its on top. Bake in oven about 20 minutes until bubbly and the top will have slightly browned.
  • Garnish the top with chopped celery and additional sliced green onions.
  • Serve this with your choice of snacks – tortilla chips and celery sticks are my faves.

Notes

You can make this up to three days ahead and store in the refrigerator before baking in the oven. Any leftovers (which I don't know why there would be any) can be kept for three days airtight in the fridge.

Nutrition

Calories: 231kcal | Carbohydrates: 15g | Fat: 16g