Buffalo Blue Cheese Dip

I love making this dip for football game parties. It is a cheesy, slightly spicy dip that almost everyone will like. This dip could not get any easier. It's a great alternative for buffalo wings when you don't want to make or buy them. You can certainly prepare this dip uncooked a few hours ahead. Just store the dip in your refrigerator. Serves about 10-12
Ingredients:
2 Cups cooked chicken, diced or shredded. I just use the canned chicken
1/4-1/3 Cup cayenne pepper sauce. Like Frank's Redhot Sauce. Do not use Tabasco!
1 Cup Mayo, light or regular
1 Cup cheddar cheese shredded (about 4 oz). Sharp cheddar is the best
2 Tablespoons green onions, finely chopped (optional). I've also used regular onions and that works too.
1 teaspoon lemon juice, or distilled white vinegar
1/4 Cup crumbled blue cheese, or more if you like

1. Preheat oven to 375 degrees F. Toss chicken with cayenne pepper sauce. Stir in the remaining ingredients, except the blue cheese. Put the chicken mixture into a 1 1/2 quart shallow casserole dish, then sprinkle on top with the blue cheese.
2. Bake uncovered for 20 minutes (increase to about 5 minutes more if from the refrigerator), or until bubbling. Serve with celery sticks, cracker, chips, etc.

Recipe off of Hellman's Mayonnaise website