Buffalo Chicken Dip

From the kitchen of: Kathryn Assenmacher

  • 2 cups shredded cooked chicken
  • 1 (8 oz. pkg.) cream cheese, softened
  • 1/2 cup FRANK’S Red Hot Sauce
  • 1 1/2 cup shredded cheese (I like Monterrey Jack), divided

PREHEAT oven to 350°F.

COMBINE first three ingredients and 1/2 C shredded cheese and spoon into shallow 1-quart baking dish. Sprinkle remaining cup of shredded cheese on top of mixture.

BAKE 20 minutes or until cheese is melted and golden brown. Garnish with chopped green onions if desired. Serve with crackers and/or vegetables.

Version 2  –  Sweet Chili Chicken Dip

  • 2 cups shredded cooked chicken
  • 1 (8 oz. pkg.) cream cheese, softened
  • 1/2 cup FRANK’S Sweet Chili Sauce
  • 1 1/2 cup shredded cheese (I like Monterrey Jack or Cheddar), divided

Same directions as above

Version 3 – Barbecue Chicken Dip

  • 2 cups shredded cooked chicken
  • 1 (8 oz. pkg.) cream cheese, softened
  • 1/2 cup of your favorite Barbecue Sauce
  • 1 1/2 cup shredded cheese (I like Cheddar), divided

Same directions as above

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