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Pulled Buffalo Chicken Dip

Throw a Frank-tastic Halloween party with this this spicy buffalo nacho dip and pumpkin centrepiece! 🎃🌶️

Serves: 12


Buffalo Chicken Dip

2 chicken breasts

1 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

145ml Frank’s RedHot Original, divided

400g cream cheese

100g ranch dressing

75g blue cheese, crumbled

50g white cheddar cheese, grated


2 avocados, halved, pitted, and diced

Juice of 1 lime

1 garlic clove, finely chopped

5 grams coriander, chopped

Sea salt, to taste

To Serve

Spring onion, chopped

Tortilla chips

Pumpkin, carved


1. Preheat oven to 210˚C.

2. Combine chicken breasts, olive oil, paprika, garlic, and 20ml Frank’s RedHot Original in a bowl.

3. Transfer chicken to tinfoil to make a tightly wrapped packet.

4. Bake chicken for 20 minutes, or until completely cooked through.

5. Transfer cooked chicken to a medium bowl. Use 2 forks to shred the chicken, and set aside.

6. In a saucepan, combine cream cheese, ranch dressing, and remaining 125ml Frank’s RedHot Original until smooth. Bring to a boil and reduce heat to a simmer.

7. Add shredded chicken to cream cheese mixture until heated through (about 3–5 minutes). Make sure to stir every now and then.

8. Remove from heat, add crumbled blue cheese and white cheddar cheese. Stir until melted. Transfer to a heat-safe bowl.