Frank's RedHot® Buffalo Chicken Dip

No blue cheese. Used 1/4 cup more ranch and shredded cheddar/monterey jack cheese.

As always, I put my personal touch on this recipe only because I like to experiment! I used 2 cans of shredded chicken, 1 block (8oz) of cream cheese, about 1/4 cup of tomato basil goat cheese, 1/2 cup of ricotta cheese, 1/4 cup of Frank's hot sauce and 1/4 cup of boom boom sauce. I topped it with a layer of shredded cheddar, and baked it for 20min @ 350° Next I topped it with a layer of turkey pepperoni and another layer of shredded cheddar and baked it for another 10min. Deeelicious!!!

Added it to sliders, excellent

No improvements, the ratios are spot on, just try and broil at the end to give it a nice smoky finish

Sub cottage cheese and run through blender

0.5 lb raw chicken = 2 cup cooked shredded chicken Oven baked chicken (https://www.gimmesomeoven.com/baked-chicken-breast/): 450°, 15 min (crispier) - 350°, 30 min

Make this all the time. Family is not a fan of blue cheese so we omit that and add 2 cups sharp cheddar cheese. Sometimes I take poblano peppers cut in half and stuffed with the dip. I bake those at 350°F for 15-20 minutes.