About the Recipe
On NFL Sundays it has become a tradition in our home to enjoy Buff Chicken Wing Dip. I've tried countless recipes over the years, but this one from Frank's RedHot has become our go-to. It's quick, easy to make, and pairs perfectly with tortilla chips or veggies.
Ingredients
2 cups (500 milliliters) cooked shredded chicken
8 ounces (225 grams) cream cheese, softened
1/2 cup (125 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
1/2 cup (125 milliliters) ranch dressing
1/2 cup (125 milliliters) blue cheese crumbles
Preparation
Step 1
PREHEAT oven to 350° F (180° C). MIX all ingredients in a large bowl. Spread mixture evenly into 1-quart (1 L) baking dish.
Step 2
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.
Reheating directions
Microwave: 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.