Deer Repellant

I bought a gallon of hot pepper sauce a couple of years ago to make up an animal repellant for my garden.  I still have about a gallon left.  This recipe puts a dent in it. 

Franks's Red Hot Buffalo Chicken Dip
From Frank's
Makes 4 cups

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce (I added half the amount)

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each)  white premium chunk chicken breast in water, drained

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.  Triscuits are great.  (I just served cold.  Wow. I totally missed the bake directions.)

1/4  cup serving: 144 calories

TIPS: Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Tip: You may substitute 2 cups shredded cooked chicken.