Buffalo chicken Dip Two Ways

This is a very tasty dip  using the popular "Franks Redhot" cayenne sauce. I was a little hesitant the first time I used the blue cheese version as I am not a big fan of  it, but surprisingly it was the perfect combination with the hot sauce. I did enjoy the ranch/mozzarella version too, but the clear winner was the blue cheese. You can divide the recipe in half and make the blue cheese and ranch version . If I am serving a smaller crowd I just make one dip but divide the quantities in half.
This dip is served with fresh vegetables, crackers or taco chips.

Buffalo Chicken Dip Two Ways

INGREDIENTS

• 1(8 ounce) package cream cheese, softened
• ½ cup bleu cheese salad dressing or Ranch salad dressing
• ½ cup frank's redhot buffalo wing sauce or 1⁄2 cup frank's redhot original cayenne pepper sauce
• ½ cup crumbled blue cheese or 1⁄2 cup shredded mozzarella cheese
• 2  cups premium white chicken breast meat packed in water, drained
• assorted fresh vegetables, crackers, or taco chips

DIRECTIONS

1. Heat oven to 350°F.
2. Stir the cream cheese in a 9 inches deep dish pie plate with a fork or whisk until smooth. Stir in dressing, wing sauce and cheese. Stir in chicken.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with vegetables and crackers for dipping.

Print Recipe:Buffalo chicken Dip Two Ways

Mix all the ingredients together. Place dip in a oven-proof baking dish.

Bake in 350 degree oven for about 20-25 minutes until bubbling hot. 

This is the ranch version.