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 (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drainedDIRECTIONS:
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.
Tex Mex Potato Skins
3 hot baked potatoes, split lengthwise (see tip)
3/4 cup shredded Cheddar or Pepper Jack cheese
1 1/3 cups FRENCH'S® Cheddar French Fried Onions or FRENCH'S® French Fried Onions, divided
1/4 cup diced green chilies
1/4 cup cooked crumbled bacon
6 tablespoons each salsa and sour cream
FRANK'S® REDHOT® Cayenne Pepper Sauce
Heat oven to 350°F. Scoop out inside of potatoes leaving a 1/4-inch shell. Reserve inside of potatoes for another use.
Arrange potato halves on baking sheet. Top with cheese, 2/3 cup French Fried Onions, chilies and bacon.
Bake 15 minutes until heated through and cheese melts. Cut each potato half crosswise into thirds. Serve topped with salsa, sour cream and remaining onions. For extra zing, splash on Frank's RedHot Sauce to taste.