Our Crazy Life

Raising three kids just one day at a time

Buffalo Chicken Dip May 11, 2009

2 (10oz) cans chunk chicken, drained
2 (8oz) packages cream cheese, softened
1 cup ranch dressing
3/4 cup Frank’s Red Hot sauce
1 1/2 cups shredded cheddar cheese

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.
2. Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.
3. Mix in 1/2 of the shredded cheese and transfer to a slow cooker.
4. Sprinkle the remaining cheese over the top, cover, and cook on LOW until hot and bubbly.

Serve with tortilla scoops, crackers and/or celery sticks.  Yum!


One Response to “Buffalo Chicken Dip”

  1. Judy Says:

    Hey Jamie,

    I make a dip similar to this one. It’s in the McIntosh cookbook. It uses blue cheese dressing and ranch. It is to die for.

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