Serves: 4–6 | Prep Time: 10 min | Cook Time: 20 min
Ingredients
- About 2 cups pulled rotisserie chicken
- 8 oz cream cheese, softened
- 1/2 cup Frank’s RedHot® Buffalo Wings Sauce
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles (plus more for topping)
- Hoagie rolls
- Frank’s RedHot® Original (for drizzling)
Directions
- Preheat the oven to 350°F.
- In a large bowl, combine shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, and blue cheese crumbles.
- Transfer mixture to a baking dish and bake for 20 minutes, until hot and bubbly.
- Scoop the dip onto hoagie rolls while hot.
- Top with extra blue cheese crumbles and a drizzle of Frank’s RedHot® Original for extra kick.
- Serve warm…napkins highly recommended!
Erin’s Tip: I started making these on game days when chips with buffalo chicken dip just wasn’t cutting it, and now they’re a permanent part of the lineup. Bonus: they reheat like a dream for lunch the next day.