Buffalo Chicken Dip

At the end of the day, when we did our research, I find that I like to make regular buffalo wing sauce using Franks Red hot, so I decided to check out their website. They have a great recipe, and we are going to post it here for you.

Buffalo Chicken Dip Recipe from Franks Red Hot:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK’S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

TIPS:
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

Tips: You may substitute 2 cups shredded cooked chicken.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. 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.

Franks Red Hot

And guess what, a easy mashed potato recipe is no problem. You will find out once you read this, you will be so amazed. And, the thing is, there are really only a few ingredients.

Simple Easy Mashed Potatoes Recipe

Russet (Idaho Potatoes) peeled and cut into quarters 2 pounds

Hot scalded half and half milk 1 1/2 cups

Butter unsalted 1/2 stick

salt and pepper to taste.

Method:

place the potatoes in a pot and cover with water. Season the water with salt until the water tastes salty. Bring the water to a boil, then reduce immediately to a light simmer. Cook until the potatoes are tender when pierced with a fork.

Once the potatoes are done, drain them and let stand for a minute to get the water completely drained.

At this point, you can mash the potatoes with a masher, or use a potato ricer for a smoother potato. Season with salt and pepper, break up the butter and drop it in the potatoes.

Gradually add in the hot half and half until you get the consistency you want. Add more butter if you want, and adjust seasoning.

Chefs notes: I like unsalted butter because it is fresher (salt is a preservative). and half and half makes the potaotes creamy. For richer potatoes, use cream, for less rich, use whole milk.

If you want, you can add in scallions, bacon bits, blue cheese…really what ever you mind can think up!

Hope you enjoy!

And…if you have a question, leave us a comment…I’ll know what people are looking for!