Buffalo Chicken Dip

Instructions:

1. Thaw 2½ cups ½” Cooked Diced Chicken (code 12454) OR Cooked Shredded Chicken (code 15101).
2. Soften 8 oz cream cheese in a deep-dish pie plate.
3. Mix chicken, 1 cup ranch dressing, 1 cup Frank’s Red Hot sauce and 1½ cups shredded cheddar cheese in a bowl until blended. Pour into pie plate, combine with cream cheese.
4. Top with: ½ cup shredded cheddar cheese.
5. Bake at 350°F for approx. 20 mins. or until bubbly.
6. Garnish with sliced green onions, serve with nachos or celery.