BUFFALO CHICKEN DIP
- WineCheeseScallops
- Feb 19
- 5 min read
If you love Buffalo wings, then this Buffalo Chicken Dip (aka Stripper Dip) is about to become your new obsession! Creamy, cheesy, and packed with that irresistible Buffalo heat, this dip is a must-have for game days, parties, or anytime you need a quick, crowd-pleasing appetizer. With just a few simple ingredients and minimal prep, you can whip up this rich and flavorful dip in no time.
Whether you’re scooping it up with tortilla chips, piling it onto celery sticks, or eating it straight from the spoon (no judgment here!), this dip delivers bold, addictive flavor in every bite. Get ready—once you serve this, expect it to disappear fast!
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Frank’s Hot Sauce
Frank’s RedHot is the classic ingredient behind Buffalo sauce, giving this dip its signature tangy heat. First created in 1920, Frank’s is made with aged cayenne peppers, vinegar, and garlic powder, creating a perfect balance of spice and acidity. It’s not overwhelmingly hot but provides just enough kick to keep things exciting. You can adjust the heat level to your preference, making it mild or fiery!
Cream Cheese
The secret to a perfectly creamy and rich dip lies in the cream cheese. It acts as the base, mellowing out the spice from the hot sauce while giving the dip its luxurious, velvety texture. Letting the cream cheese soften before mixing ensures smooth blending and even distribution throughout the dip.
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Recipe Inspiration & Origin | BUFFALO CHICKEN DIP
This recipe has been a staple at tailgates, Super Bowl parties, and casual get-togethers for years, but the name "Stripper Dip" gives it a little extra personality! This fun nickname comes from its undeniable party appeal—it's always the first thing to go at any gathering. It’s got everything: heat, creaminess, cheesiness, and the perfect balance of flavors.
While some versions of Buffalo Chicken Dip use blue cheese dressing, we’re sticking with ranch for a smoother, tangy flavor that complements the hot sauce beautifully. Using rotisserie chicken (instead of canned) takes it up a notch, but either option works for an easy, no-fuss recipe.
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Tips, Serving Suggestions, & Storage Advice:
For extra spice, add a few dashes of cayenne pepper or drizzle more Frank’s on top before serving.
Swap the ranch for blue cheese dressing if you love that classic Buffalo wing flavor.
Shred your own cheddar cheese instead of using pre-shredded for better meltability.
For a smoky twist, use smoked cheddar or add a bit of smoked paprika.
Want a crispy top? Broil the dip for 2–3 minutes at the end for a golden, bubbly cheese crust.
Serve with variety! Try tortilla chips, celery sticks, sliced bell peppers, or even pretzels for dipping.
Make it ahead of time! Assemble the dip and store it covered in the fridge for up to 24 hours before baking.
Leftovers? Store in an airtight container and reheat in the microwave or oven at 300°F until warm.
Turn it into a meal! Use the dip as a topping for baked potatoes, nachos, or even stuffed into a quesadilla.
Make it lighter by swapping half the cream cheese for Greek yogurt or using reduced-fat cheese.
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What Makes This Recipe Special?
Only 5 ingredients – Quick, easy, and foolproof!
Bold Buffalo wing flavor – The ultimate comfort-food dip.
Super creamy & cheesy – Perfect for scooping and spreading.
Customizable heat – Make it mild or spicy depending on your preference.
Great for meal prep – Can be made ahead of time and baked when needed.
Perfect for parties – Always a crowd-pleaser at gatherings.
Versatile dipping options – Chips, veggies, bread, pretzels—it all works!
Minimal cleanup – One bowl, one pan, and you’re done!
Budget-friendly – Simple, affordable ingredients.
Bakes in under 30 minutes – Quick and convenient!
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Ingredients:
1 (8 oz) block cream cheese, room temperature
1 (12–16 oz) bottle ranch dressing (regular or buttermilk)
Frank’s Hot Sauce, to taste (we use ¾ cup)
1 (12.5 oz) can chicken, drained (or 1 ½ cups shredded rotisserie or cooked chicken)
2 cups sharp cheddar cheese, divided
Instructions:
Preheat oven to 350°F.
Soften the cream cheese by placing it in a bowl at room temperature.
Mix the base: Add the ranch dressing and Frank’s Hot Sauce to the bowl. Using a hand mixer, beat until smooth and well combined.
Add the chicken and 1 cup of the shredded cheddar cheese. Stir until evenly mixed.
Transfer to a baking dish and spread into an even layer. Top with the remaining 1 cup of shredded cheddar cheese.
Bake for 20–25 minutes, or until the dip is hot, bubbly, and just starting to brown on top.
Serve warm with your favorite tortilla chips.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section:
Q: Can I make this in a slow cooker?
A: Yes! Mix all the ingredients and cook on low for 2–3 hours or until hot and bubbly. Stir occasionally for even melting.
Q: What’s the best way to reheat leftovers?
A: Microwave in 30-second intervals, stirring between each, or bake at 300°F for about 15 minutes until warmed through.
Q: Can I use blue cheese instead of ranch?
A: Absolutely! If you love that bold Buffalo wing taste, swap in blue cheese dressing for a tangier twist.
Q: Is there a way to make this healthier?
A: Yes! Use reduced-fat cream cheese, swap half the ranch for Greek yogurt, and use rotisserie chicken instead of canned for a fresher flavor.
Q: Can I make this ahead of time?
A: Yes! Assemble the dip and refrigerate it up to 24 hours before baking. Just pop it in the oven when you’re ready to serve!
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