This spin on the winghouse classic features the dream team—Frank's RedHot® Original Seasoning Blend and Frank’s RedHot® Sauce—swirled with bubbly cheese and seared, shredded chicken. Plus, we’ve included an assortment of dippers to make serving extra fun and easy. Whether this dip is your dinner (we support you) or for a fall game day, this snack is sure to get everyone cheering!

• 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 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 Garden 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. • Bake on middle rack until golden, 5-7 minutes.

• 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. • Bake on top rack until dip is 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 1⁄2 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.

• Sprinkle Buffalo chicken dip with scallion greens. Serve with flatbreads, carrots, cucumbers, and remaining ranch dressing on the side. Chicken is fully cooked when internal temperature reaches 165°.