Wednesday, August 19, 2015

Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo Chicken Dip


2 (10 ounce) cans chunk chicken, drained (I actually used a small roasted chicken and just shred the meat once it is cooked and has cooled off)
2 (8 ounce) packages cream cheese, softened

 1 cup Ranch dressing
3/4 cup pepper sauce such as Frank's Red Hot® (and as Zack mimics the commercial- "I put that s*** on everything!")

 1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers. (We also like it with Tostitos!)


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