Friday, April 27
Spicy Buffalo Chicken Dip
This is a variation from a variation from a recipe I saw floating around Pinterest. I had forgotten about a potluck we put together at work. I made this last minute the morning of said potluck having no idea it would turn out to be such a hit. Co-workers asked for the recipe and have mentioned it since (many times) that they were making it...again.
This goes a long way. You can bring the hot factor up or down depending on your tastes. I used Red Hot sauce and thought it perfect.
5 oz. hot sauce of your choice (I used Frank's Red Hot sauce)
2 pkg. cream cheese
8 oz. Ranch dressing
2 - 10 oz. cans chicken, drained well
medium cheddar cheese, shredded
Melt hot sauce, cream cheese and ranch dressing either over the stove top or in your microwave, stirring frequently. About half way through, throw in a large handful of shredded cheese.
Stir in chicken, mixing well.
Pour into crockpot. If desired, add some more shredded cheese on top.
Serve with chips, crackers or veggies. Celery and cauliflower work great!
Can be kept on warm for 4 - 6 hours.