Frank's RedHot® Buffalo Chicken Dip
Frank's RedHot® Buffalo Chicken Dip
Directions
- Set oven to 350°F. Set chicken on a lined sheet tray and cook until internal temperature of 165°F is reached. Cool chicken and shred.
- In a medium bowl combine cream cheese, Buffalo Wings Sauce, blue cheese dressing, and Monterey jack cheese until ingredients are evenly distributed.
- Mix chicken into cream cheese mixture. Portion equally into 6 oz ramekins. Hold refrigerated for service.
- Set oven to 350°F. For each ramekin of dip, bake until dip is heated through.
- Remove from oven and top with 2 tablespoon crispy onions and 1 tablespoon blue cheese crumbles. Return to oven for just a few minutes to toast onions and melt cheese.
- Garnish with 1 tablespoon diced celery and serve with 2 cups chips.
Ingredients
- 1 lb chicken thighs , boneless/skinless
- 1 tbsp oil, vegetable
- 8 oz cream cheese, softened
- 1/2 cup Frank's RedHot® Original Buffalo Wings Sauce
- 1/2 cup McCormick Culinary® Cumin, Ground
- 1/4 cup cheese, Monterey Jack
- 1/2 cup French's® Crispy Fried Onions
- 1/4 cup cheese, blue, crumbles
- 1/4 cup celery, 1/4 in. dice
- 8 cups tortilla chips, sub pita
