Buffalo Chicken Dip

Pat chicken* dry with paper towels and season all over with Frank's RedHot® Original Seasoning Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring frequently, until fragrant and softened, 1-2 minutes. Turn off heat; transfer to a plate. 

Return pan to medium-high heat with another drizzle of oil. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board and let rest at least 5 minutes. 

While chicken rests, in a large bowl, whisk together cream cheese, cream sauce base, two packets ranch dressing (four for 8 servings), three packets Frank’s RedHot® Sauce (six for 8), and Ranch Spice until smooth. 

Once chicken has cooled, shred using two forks. Stir scallion whites, chicken, and cheddar into bowl with dip mixture until combined.

Place flatbreads on a baking sheet and rub with a drizzle of olive oil. Season with salt and pepper. (For 8 servings, divide flatbreads between two baking sheets.)

Bake on middle rack until golden, 5-7 minutes. (For 8, bake on middle and top racks, switching rack positions halfway through baking.)

Evenly spoon Buffalo chicken dip into an 8-by-8-inch baking dish (9-by-13-inch for 8 servings); place dish on a second baking sheet (third baking sheet for 8). 

Once flatbreads are done, bake dip on top rack until bubbling, 12-15 minutes. 

While dip bakes, trim, peel, and cut carrots into long, thin sticks. Trim and cut cucumbers into long, thin sticks. (Our carrot and cucumber sticks were 3 inches long and ½ inch wide.) Place each in a small bowl. Place remaining ranch dressing in a third small bowl. 

When cool enough to handle, cut flatbreads into 12 even squares each.