Serve with tortilla chips and celery sticks. You can tone down the heat a little by adjusting the amount of hot sauce. Even the little ones in our family like this, despite the fact that it bites back.
Buffalo Chicken Dip
2 c. cooked, shredded chicken
2 (8 oz) pkg. cream cheese, softened
8 oz ranch dressing
3/4 c. hot sauce (more or less)
2 c shredded cheddar cheese
In a greased slow cooker*, combine the chicken and hot sauce. Stir in the cream cheese, ranch dressing and cheddar cheese until well combined. Cook on low for 2 hours or so until hot and bubbly. Serve with tortilla chips and celery.
*Another option is to put into a greased casserole dish and bake uncovered at 350 for 30 minutes or until hot.
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2 comments:
Hi Patricia! I love Buffalo Chicken Dip and always make mine with Swanson Chicken. Canned Chicken is a huge time save and Swanson Chicken is made with only white meat chicken breast (I know because I work with them). Here's my version of the recipe:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s ® RedHot ® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers
Directions:
1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
Tips:
Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.
Thanks so much for your suggestion of using Swanson canned chicken breast. That really would be a huge timesaver! I'll have to try the bleu cheese crumbles next time, would be a great addition.
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