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.
4. Pour into pie plate, combine with cream cheese.
5. Top with: ½ cup shredded cheddar cheese.
6. Bake at 350°F for approx. 20 mins. or until bubbly.
7. Garnish with sliced green onions, serve with nachos or celery.