Buffalo Chicken Dip

From Amanda:

Frank’s Red Hot Buffalo Chicken Dip

8 oz cream cheese,
1/2 cup blue cheese dressing,
1/2 cup Frank’s Sauce,
1/2 cup blue cheese crumbles,
2 10-oz cans chicken breast chunks (or some shredded chicken),
celery and/or crackers.

Heat oven to 350ºF. Mix softened cream cheese, dressing, sauce and crumbles. Stir in chicken. Bake 20 mins until hot and bubbly. Stir before serving.

Sandy’s variation:

I have relied on a very similar version of this many times….use ranch dressing and instead of blue cheese use mozzarella or mild cheddar shredded, sprinkle more over top and heat in crockpot….really good with celery or plain pita chips.

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