Mix the chopped chicken with the Frank’s hot sauce, mayonnaise, scallions, cream cheese, and cheddar cheese.
Spread the chicken mixture into an 8x8 baking dish and bake for 30-40 minutes, until bubbling and slightly golden on the edges.
Serve with whatever accompanying snack you'd like, such as tortilla chips, pretzel crisps, celery sticks, endive cups, and more. Enjoy!
Notes
*I almost never specify brands for recipes, but it’s important to use Frank’s hot sauce here. It should be very easy to find.**Colby jack is another great cheese for this dip.Storing leftovers: Store in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.Reheating: Place in a 250F oven, covered with foil, for about 15 minutes, until warmed through. Or heat in the microwave in 30-second intervals until bubbling and warm.Make-ahead instructions: You may mix this recipe together up to two days in advance and keep it in the fridge, then bake it fresh whenever you want to serve it. You may need to add an extra 5-10 minutes of baking time if you're baking it straight from the fridge.Crockpot option: Alternatively, you can cook the dip in the crockpot instead of the oven. Instructions are in my Crockpot Buffalo Chicken Dip post.Cream cheese substitute: If you wish to make this dip without cream cheese, you can make it with 1/2 cup each of mayonnaise and sour cream. The texture will be looser.Making it spicier: Add cayenne pepper to taste.Serving suggestions: Serve with corn chips, pretzel crisps, celery sticks, carrot sticks, endive cups, crackers, or baguette slices.