Buffalo wings in a chip? Yes please.
- Assemble the ingredients:
- 1.5 lb chicken breast - shredded
- 1 cup Franks Redhot Buffalo Sauce
- 16 oz cream cheese, softened
- 1 cup Hidden Valley ranch dressing
- 2 cups shredded cheddar cheese
- 2 tbsp diced green onion
- 1/4 cup bleu cheese crumbles
- Heat chicken and Franks Redhot sauce in a skillet over medium heat until heated through, 3 to 5 minutes.
- Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
- Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
- Cover and cook on LOW until dip is hot and bubbly.
- Remove from heat to server in dish.
- Garnish with bleu cheese crumbles and diced green onion
- Serve with celery sticks, pretzels, crackers or chips.
| Amount |
Ingredient |
| .25 cup |
Blue cheese crumbles |
| 1.5 lb. |
Cooked chicken (shredded) |
| 16 oz. |
Cream cheese |
| 1 cup |
Frank's RedHot® Hot Sauce |
| 1 tbsp. |
Green Onion |
| 1 cup |
Ranch dressing |
| 2 cup |
Shredded Cheddar Cheese |
