Cooking with 'Friends': Joanne Nosuchinsky's Buffalo Chicken Dip

From the Frank's RedHot website:

Frank's RedHot Buffalo Chicken Dip
Makes 4 cups of dip

Ingredients:
2 c. shredded, cooked chicken
1 (8 oz. pkg.) cream cheese, softened
1/2 c. FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce
1/2 c. blue cheese or ranch dressing
1/2 c. crumbled bleu cheese or your favorite shredded cheese

Instructions:
Preheat oven to 350°F.
Combine all ingredients and spoon into shallow 1-quart baking dish.
Bake for 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with crackers and/or vegetables.

Tips:
Reduced Calorie Recipe: Substitute Neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover and heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

CLICK HERE to visit the Frank's RedHot website