http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242
INGREDIENTS:
1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wings Sauce
1/2 cup blue cheese or ranch dressing
2 cups shredded cooked chicken.
1/2 cup crumbled blue cheese or your favorite shredded cheese
PREHEAT oven to 350°F.
COMBINE all ingredients in a 1-quart baking dish.
BAKE 20 min. or until mixture is heated through; stir. Serve with crackers or vegetables.
This is also my go to for any party ever. I used to use canned chicken so this recipe was almost the easiest thing ever because I just always had the ingredients at home. Ever since last year I've been making it with shredded chicken in the crockpot instead. This is still easy, but required more forethought because I have to cook/shred the chicken at least 6 hours before I want to make the dip.
ANYWAY.... I made this dip for a party last Saturday and it all got eaten. While I'm pleased people loved it, I was looking forward to leftovers. So the next day I made more. I've been eating it everyday since.
Monday night: Buffalo chicken dip with white corn tortillas and celery
Tuesday night: Cooked pasta and scooped buffalo chicken dip on top of it.
Wednesday night: Went out after work... no buffalo chicken dip
Thursday night: Grilled cheese with buffalo chicken dip. Yes you heard me. Two pieces of homemade cheese and onion bread, two slices of Swiss cheese and a scoop of buffalo chicken dip. Cooked like a grilled cheese. Ummm, amazing.
COMBINE all ingredients in a 1-quart baking dish.
BAKE 20 min. or until mixture is heated through; stir. Serve with crackers or vegetables.
This is also my go to for any party ever. I used to use canned chicken so this recipe was almost the easiest thing ever because I just always had the ingredients at home. Ever since last year I've been making it with shredded chicken in the crockpot instead. This is still easy, but required more forethought because I have to cook/shred the chicken at least 6 hours before I want to make the dip.
ANYWAY.... I made this dip for a party last Saturday and it all got eaten. While I'm pleased people loved it, I was looking forward to leftovers. So the next day I made more. I've been eating it everyday since.
Monday night: Buffalo chicken dip with white corn tortillas and celery
Tuesday night: Cooked pasta and scooped buffalo chicken dip on top of it.
Wednesday night: Went out after work... no buffalo chicken dip
Thursday night: Grilled cheese with buffalo chicken dip. Yes you heard me. Two pieces of homemade cheese and onion bread, two slices of Swiss cheese and a scoop of buffalo chicken dip. Cooked like a grilled cheese. Ummm, amazing.
I made a sandwich to take for lunch tomorrow too.
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