Recipe Details

Flatbread spread with Buffalo Chicken Dip. Topped with mozzarella cheese and additional chicken. Baked to hot, crunchy perfection. Garnished with blue cheese crumbles and thinly sliced celery.

  1. For Cheesy Buffalo Chicken Dip:Combine Frank’s® RedHot® Original Buffalo Wings Sauce with cream cheese, dressing and Monterey Jack cheese. Blend in chicken, heat to melt cheeses and combine. Yields 6 lb. or 10-1/2 cups.
  2. To Build Flatbread:Preheat oven to 400˚F. Spread flatbread with 1/2 cup Cheesy Buffalo Chicken Dip, leaving a 1/2“ border along edges. Cover with cheese and diced chicken.
  3. Bake for 8 to 9 minutes until cheese is melted and flatbread is crisp. Garnish with celery and blue cheese. Cut in wedges.


Make this dip a fun, sharable appetizer.

Serve with chips or fresh baked bread sticks made with pizza dough.

Use cost-effective chicken thigh.

The top muscle of meat on each thigh is light in color resembling breast meat.

Pull that lighter meat and spread on top of the flatbread.

This recipe can also be made with shrimp and crabmeat.

Use less mozzarella cheese to lower the food cost without affecting the perceived value.