Hot Buffalo Chicken Dip 8.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jan 22, 2020

This is the unabashed, unapologetic, nostalgic party favorite that graces many game-day tables. It's spicy, creamy and salty, which means it hits just about every flavor pleasure center. We made a few small changes to the popular recipe on the bottle of Frank's RedHot sauce, adjusting the amounts of ranch dressing and blue cheese, and running the dip under the broiler for an extra boost of color and attractive cheese melt. A few tablespoons of pickled jalapeños brightened and intensified the heat as well.

The recipe scales up easily for a large crowd. It's also simple to adapt to your taste, whether you want to increase or decrease the hot sauce, swap out the cheese (try mozzarella if you're not a blue cheese fan), and add your choice of garnishes at the end, such as scallions or chopped celery.

Serve with chips, vegetables or crackers.

Make Ahead: The dip can be assembled and refrigerated up to 1 day in advance. Let it come to room temperature while the oven preheats; you may need to add a few minutes of baking time.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 2 cups (10 ounces) shredded cooked chicken
  • 8 ounces cream cheese, softened
  • 3/4 cup (3 1/2 ounces) crumbled blue cheese, divided
  • 1/2 cup hot red pepper sauce, such as Frank's RedHot
  • 1/4 cup ranch dressing
  • 2 to 4 tablespoons finely chopped pickled jalapeño slices, 8 to 16 slices


Position the racks in the middle and upper third of the oven and preheat the oven to 350 degrees.

In a large bowl, add the chicken, cream cheese, 1/2 cup blue cheese, hot sauce, ranch dressing and chopped jalapeños in a large bowl and mix until thoroughly combined. Spoon the mixture into a shallow 1-quart baking dish, ideally one that is broiler-safe.

Bake (middle rack) for 20 minutes or until the mixture is heated through and bubbling at the edges. If your dish is broiler-safe, turn the broiler to high, sprinkle the remaining 1/4 cup blue cheese on top, and move the dish to the upper rack. Broil for 2 to 3 minutes, or until the blue cheese has softened and a few dark spots appear on the surface. Let cool slightly, then serve.

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Recipe Source

Adapted from a recipe from Frank's RedHot.

Tested by Becky Krystal.

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