RedHot Buffalo Chicken Dip #gameday

Confession time- I don’t like team sports. I’d rather go hiking or skiing than play a football game or watch March Madness. But, if there’s going to be food, count me in! Tailgating parties have the best comfort food for me, and hot wings or buffalo chicken dip are at the top of my game day food list.

Frank’s® RedHot® sauce is celebrating its 50th birthday, and I received some RedHot swag because of it as well as two free product coupons. I used one of my coupons to purchase RedHot’s Hot Buffalo Wings sauce. Then I made this delicious, RedHot Buffalo Chicken Dip!


  • 1 (8 oz.) package 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) premium chunk chicken breast in water, drained**

*After spending some summers and winter holidays in Buffalo, NY, I became a huge fan of the traditional buffalo wings and celery dipped in blue cheese. That’s why I chose to use the blue cheese salad dressing and the Hot Buffalo Wings sauce. However, I did use mozzarella instead of blue cheese, because I already had a huge bag in the fridge.

**I couldn’t find any 12.5 oz cans of chicken, but I did find and use 10 oz cans. It was still plenty of chicken.


1. Heat oven to 350ºF. Place cream cheese into deep baking dish or casserole dish. Stir until smooth.
2. Mix in salad dressing, Frank’s RedHot sauce and cheese. Stir in chicken. If the chicken chunks are bigger than you like, use a fork to chop them up.
3. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. I served mine with homemade crackers, carrots, and celery.

Recipe notes:

This dip was super easy to make and so delicious! You can also make this in the microwave or slow cooker. To reduce calories, use neufchatel cheese instead of cream cheese and low-fat salad dressing instead of regular. For more tips, visit

FLASH Giveaway!

Giveaway starts at 4pm EST 2/19 (today) and ends at 11:59pm EST 2/21 (Friday). US only.

  • Frank’s RedHot Back-pack
  • Frank’s RedHot Drink Coozie
  • Frank’s RedHot Keychain
  • Frank’s RedHot Blinking Hot Lips
  • Frank’s RedHot Magnet
  • Coupon for product

If you agree to the terms and conditions listed directly below, keep scrolling and enter to win!

Terms & Conditions: Sweepstakes open to residents of the continental US. Must be 18 years or older. Void where prohibited by law. Two entrants allowed per household. Odds of winning depend on total number of eligible entries received. Once winner has been selected and emailed, winner will have 24 hours to respond or new winner will be selected. Winner’s name may be posted on this blog and other social media and Web sites. My Life: A Work in Progress is not responsible for prize fulfillment. Sweepstakes not associated with Facebook or any other social media platform. Entrance into the sweepstakes indicates acceptance of these terms and conditions.

Note: I received complimentary coupons for Frank’s RedHot sauce and some other promotional items but was not otherwise compensated for this post or giveaway.
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Four “SUPER” Bowl Dips- Recipes for the Big Game #Superbowl #football

Thank you to my co-writer, Ruth, for her second post on My Life: A Work in Progress! -Elisebet

It’s that time of year again. Football fans, whether it’s their team or not, are excited about THE big game. Not a fan? Doesn’t matter—someone in your family or office is. Food for THE BIG game? It’s got to be filling and tasty, and there better be plenty of it. Preparation needs to be simple, and it must be easy to eat in front of the big screen. Here are four fabulous, family-favorite bowl dips that meet all these requirements for THE BIG GAME.



  • 1 can (15 oz) chili without beans
  • 1 can (15 oz) tamales
  • 1 can (10 oz) diced tomatoes & green chilies
  • ½ lb. processed cheese (Velveeta or generic)


Put contents of the canned chili and tomatoes/green chilies (including liquid) into a slow cooker. Remove the paper from the tamales and mash with a fork. Add to the slow cooker mixture, including the liquid from the tamale can. Cube the cheese and mix into the slow cooker contents. Cook on high for about one hour (or low for longer) until the cheese is melted; then keep on warm until serving with your favorite tostada or taco chips on the side.



  • 2 boneless chicken breasts
  • 1 (12 oz) bottle of hot sauce (I always use Frank’s Original Red Hot)
  • 2 (8 oz) packages of cream cheese (I use lite or Neufchâtel)
  • 1 (16 oz) bottle of ranch dressing (I use lite)
  • 1 cup of finely chopped celery
  • 8 ounces (2 cups) grated Cheddar Cheese (or Colby or Monterey Jack)  (I like sharp Cheddar)


Boil and shred the chicken breasts. (This can be done a day or two ahead of time and refrigerated until assembling the dip for baking.) Combine the cream cheese and dressing in a sauce pan, heating until smooth. Place shredded chicken in the bottom of a sprayed 13x9x2 pan and cover with the hot sauce—mixing it into the chicken. Pour the cream cheese mixture over the chicken/hot sauce layer. Layer the chopped celery next and top with the cheese. Heat in a 350 degree oven for about 30 minutes until the cheese is melted and mixture bubbling. Serve with celery sticks, crackers, and sliced baguette bread.

Variation:  If you like blue cheese, use 1 cup ranch and 1 cup blue cheese dressing instead of the bottle of ranch.

#3 Red Pepper Hummus


  • 1 can (15 oz) garbanzo beans (chick peas), drained  (if you cook your own beans, you will need 2 cups cooked)
  • ¼ cup tahini
  • 4 tablespoons lemon juice (juice of about 3 lemons)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon cumin
  • ½ jar (12 oz) of roasted red peppers (if you roast your own—2 red peppers)
  • 2 tablespoons parsley
  • Salt & pepper to taste


Puree ingredients together in a food processor or blender. Add salt & pepper to taste; add more lemon juice if needed for tartness.  (It will thicken slightly when refrigerated.) Best if chilled several hours or overnight before serving, so make it ahead! Serve with pita bread cut into triangles.


#4 Sweet and Saucy Dip


  • 1 jar (12 oz) grape jelly
  • 1 jar (12 oz) chili sauce


Empty contents into a sauce pan and heat (medium) until jelly is melted into the chili sauce, stirring as needed. This can also be made in a slow-cooker. Serve with meatballs and little smokies (cocktail wieners).

 What are your favorite game-day dips?
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