Buffalo Chicken Dip Sandwiches

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

1. Preheat the oven to 350°F.

2. In a large bowl, combine shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, and blue cheese crumbles.

3. Transfer mixture to a baking dish and bake for 20 minutes, until hot and bubbly.

4. Scoop the dip onto hoagie rolls while hot.

5. Top with extra blue cheese crumbles and a drizzle of Frank’s RedHot® Original for extra kick.

6. 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.