Saturday, November 20, 2010

Buffalo Chicken Dip

Buffalo Chicken Dip

  • 2 (10 ounce) cans chunk chicken, drained (I've tried it with tuna too and it's great!)
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup pepper sauce (such as Frank's Red Hot®) (use to your tastes)
  • 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.

I can't believe I haven't posted this one yet.  Probably because I don't use a recipe anymore to make it- I just throw everything in a pan and go, measuring cups out the window.  This recipe makes a LOT, so halve it if you don't have a huge group.  A great addictive dip!  Some people use blue cheese dressing instead of the ranch- whatever you like.  

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