Sunday, June 19, 2011

Buffalo chicken dip

  • 20 oz. canned chunk chicken, drained
  • 16oz  cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup hot pepper sauce
  • 1 1/2 cups shredded Cheddar cheese
  • Celery and/or chicken-flavored crackers

Heat chicken and hot sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing. Cook, stirring until completely mixed together and warm. Stir in half of the shredded cheese, and transfer the mixture to a crockpot. Sprinkle the remaining cheese over the top, cover, and cook on low until desired temperature. Serve with celery and crackers.

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