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Gluten-Free Frank’s Buffalo Chicken Dip
Donna

Gluten-Free Frank’s Buffalo Chicken Dip Recipe

That first bite, straight out of the oven, always stops me in my tracks—gooey cheese stretching, the irresistible aroma of hot sauce mingling with rich creaminess. Gluten-Free Frank’s Buffalo Chicken Dip isn’t just the snack table’s crowd-pleaser; it’s what disappears before the big game ever kick-offs.
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Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups Shredded Chicken The heart of the dip. For the best texture, poaching boneless, skinless chicken breasts yourself is recommended.
  • 16 ounces Cream Cheese Softened to room temperature. This is non-negotiable for the creamy base.
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce This is the soul of the dip and defines the 'Buffalo' sauce.
  • 1 cup Gluten-Free Ranch Dressing Adds a cooling, herby counterpoint to the spice of the hot sauce.
  • 2 cups Shredded Sharp Cheddar Cheese Divided; provides a robust flavor that stands up to the hot sauce.
  • 1 cup Shredded Mozzarella Cheese Provides the classic, stringy texture everyone loves in a hot cheese dip.
  • ¼ cup Blue Cheese Crumbles Optional topping for those who love the classic wing pairing.
  • Sliced Green Onions or Chives Optional for a fresh, mild oniony bite and a pop of color.

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish or a 9-inch pie plate.
  2. In a large mixing bowl, place your fully softened cream cheese. Use a hand mixer or a sturdy spatula to beat the cream cheese until it is completely smooth and free of lumps.
  3. Pour the gluten-free Ranch dressing and the Frank’s RedHot sauce into the bowl with the smoothed cream cheese. Mix on low speed (or by hand) until everything is fully combined into a uniform, pale orange sauce.
  4. Reserve about ½ cup of the shredded cheddar cheese for the topping. Add the remaining 1.5 cups of cheddar, all of the shredded mozzarella, and all of your shredded chicken to the bowl. Switch to a spatula and gently fold everything together.
  5. Transfer the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the reserved ½ cup of cheddar cheese evenly over the top.
  6. Place the dish in the preheated oven and bake for 20-25 minutes.
  7. Let the dip rest for 5-10 minutes before serving. Garnish with crumbled blue cheese and sliced green onions, if desired, just before serving.
  8. Add the softened cream cheese, Frank's RedHot, gluten-free Ranch dressing, 1.5 cups of cheddar cheese, all the mozzarella cheese, and the shredded chicken directly into the basin of your slow cooker.
  9. Use a spatula to stir all the ingredients together directly in the slow cooker.
  10. Cover the slow cooker and cook on the LOW setting for 2-3 hours, or on the HIGH setting for 1-1.5 hours. Stir halfway through cooking.
  11. Once the dip is hot and bubbly, give it one final, thorough stir. Sprinkle the remaining ½ cup of cheddar cheese over the top.
  12. Turn the slow cooker to the 'Keep Warm' setting. Garnish with optional toppings and serve directly from the crockpot.

Notes

It nails every texture: melty on top, creamy in the center, and packed with juicy shredded chicken.