Buffalo Chicken Dip, Sponsored by McCormick
Yield: 2 cups (see PDF for 12 cup version)
Combine Frank’s RedHot® Buffalo Wings Sauce with cream cheese, dressing and Monterey Jack cheese. Fold in chicken. Divide among 12 crocks or shallow casserole dishes. Chill.
Microwave each crock until hot, stirring halfway through the heating process.
Cover each individual crock with 1/4 cup French’s® Crispy Fried Onions and 1/2 tablespoon blue cheese. Place in Hot oven or under cheese melter to melt cheese and toast onions.
Serve with celery sticks and chips.