Ingredients
- 2 cups (500 ml) cooked shredded chicken
- 8 ozs (225 g) cream cheese, softened
- 1/2 cup (125 ml) FRANK'S RedHot® Original Cayenne Pepper Sauce
- 1/2 cup (125 ml) ranch dressing
- 1/2 cup (125 ml) blue cheese crumbles
Makes
32
Servings
Prep Time
10
Minutes
Cook time
20
Minutes
directions
- 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! - 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.
- 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.
