Saturday, June 14, 2014

Buffalo Chicken Dip

In honor of Father's Day, we had everyone over for appetizers.  We used many of the recipes already posted on the blog, but we also included Buffalo Chicken Dip.  This recipe is straight off the Frank's Red Hot Sauce bottle, but instead of baking it, I put my 1 quart crock pot to work.


2 cups shredded chicken
1 8 ounce package cream cheese softened
1/2 cup Frank's Red Hot Sauce - more or less according to spiciness desired
1/2 cup cheddar cheese
1/2 cup ranch dressing

Mix all ingredients together.  Put in the crock pot on low for 4 hours or on high for 2 hours.  Serve with pretzel cracker, regular crackers or tortilla chips.

Alternatively, you can back at 350 degrees for 20 minutes.


Finished Dip

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