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CHICKEN WING DIP 
4-6 oz Frank's Original Hot Sauce
2 8-oz packages regular (not low fat) cream cheese
8 oz bottle Ranch or bleu cheese salad dressing
2 lg cans chicken, drained and flaked apart with a fork
8 oz shredded Monterey Jack or cheddar cheese

In a medium-size saucepan, bring hot sauce to a simmer over medium-low heat. Add cream cheese and stir continuously until fully melted. Stir in dressing.

Add chicken and stir until fully coated. Add shredded cheese and stir until fully melted.

Transfer mixture to a small crock pot and heat on low. Or transfer to a small casserole dish and bake at 350F until bubbly (approximately 20-25 minutes).

Serve warm with tortilla chips or tortilla scoops.

Be prepared to share many copies of this recipe!

Note: You may substitute two cups cooked and shredded chicken in place of canned chicken.

Submitted by: Laurie Love, Franklinville, New York
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 Rating: 4.8 / 5 - Reviews: 6
May 14, 8:03 PM
SPope (New York) says:
Feb 3, 12:57 PM
Heather Stevens (New York) says:
Jan 14, 12:41 PM
Carol (New York) says:
Feb 3, 10:51 AM
Casey (Texas) says:
Dec 18, 11:10 AM
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Nov 21, 4:44 PM
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