Appetizers · chicken · Dips

Frank’s Redhot Buffalo Chicken Dip

Frank’s Redhot Buffalo Chicken Dip

1 (8oz) package of cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup Franks Wing Sauce
1/2 cup shredded mozzarella cheese
2 cans (12.5 oz) chunk chicken breast, drained (or about 2 cooked chicken breasts)

Heat oven to 350. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, Frank’s, & cheese. Stir in chicken. Bake 20 mins. Serve with tortilla chips, crackers or veggies.

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3 thoughts on “Frank’s Redhot Buffalo Chicken Dip

  1. This sounds like something I would LOVE! Question though, it says "In small bowl, combine cream cheese, hot pepper sauce & salad dressing." I did not see salad dressing in the ingredients – little confused. Thanks for sharing!

  2. This really sounds good, Torie! I will have to give this a try at our next church potluck!Thanks for coming by The Pantry today! And Yes! You can use rolled oats in the bread recipe ~ in fact the original recipe called for them instead of the steal cut oats! And you can use whatever multi-grain cereal also; like 7-grain, 10 grain, whatever!ttfn!

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