Buffalo Chicken Dip


  1. Rub chicken with Mojito Lime Seasoning and cook until internal temperature reaches 165°F. Chop or shred.
  2. Combine Frank's RedHot® Buffalo Wings Sauce with cream cheese, dressing, cumin and half the pepper jack cheese.
  3. Mix in chicken, transfer to shallow ½ pan, cover and bake until hot and bubbly.
  4. Lightly cover with remaining cheese and French’s™ Crispy Jalapeños. Return to oven for just a few minutes to melt cheese and toast jalapeños. Garnish with cilantro and serve with chips.


  • 1/2 cup Frank's RedHot® Original Buffalo Wings Sauce
  • 3 lb chicken thighs
  • 2 tsp cilantro, fresh
  • 3/4 cup cream cheese
  • 1 tsp McCormick Culinary® Cumin, Ground
  • 1/4 cup French’s® Crispy Jalapeños
  • 1 tbsp Grill Mates® Mojito Lime Seasoning
  • 3/4 cup cheese, pepper jack
  • 3/4 cup ranch dressing
  • as needed tortilla chips, corn