Prep Time



Cook time




  • 2 cups (500 milliliters) cooked shredded chicken
  • 8 ounces (225 grams) cream cheese, softened
  • 1/2 cup (125 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup (125 milliliters) ranch dressing
  • 1/2 cup (125 milliliters) blue cheese crumbles


  1. PREHEAT oven to 350° F (180° C). MIX all ingredients in a large bowl. Spread mixture evenly into 1-quart (1 L) baking dish.

    Looking for a little more RedHot kick? Swap Buffalo N' Ranch Thick Sauce for the regular ranch dressing in this recipe!
  2. BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired. Serve with chips, crackers and/or cut up veggies.
  3. Test Kitchen Tips:
    •Tailgating Tip: Prepare dip ahead of time and place in a heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
    •Microwave Directions: Prepare Dip as directed. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 minutes, until hot, stirring half way through cooking.
    •Slow Cooker Method: Mix ingredients as directed. Place mixture in 4-quart (4 L) slow cooker. Cover and heat on HIGH 1 hour and 30 minutes or LOW for 2 1/2 to 3 hours until hot and bubbly. Stir before serving.