mo21012
11-01-2008, 06:53 AM
Buffalo Chicken Dip
1 (10 - 13 ounce) can chunk chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup pepper or hot sauce
1 cup shredded Cheddar or 4 cheese Mexican blend cheese
¼ to ½ cup Blue Cheese crumbles (optional)
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix about 3/4 of the shredded cheese,
Mix in blue cheese crumbles if desired
Transfer the mixture to a slow cooker or casserole dish
Sprinkle the remaining cheese over the top, cover, and cook on ow or in oven at 325-350 degrees setting until hot and bubbly. (approximately 30 to 45 minutes)
Serve with celery sticks and crackers.
Original recipe designed to serve 10, can easily be increased by adding can(s) of chicken and package(s) of cream cheese
I usually make this with Louisiana hot sauce purchased at Sam’s club and use the 13 oz cans of chicken from Sam’s
Left overs reheat well!
1 (10 - 13 ounce) can chunk chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup pepper or hot sauce
1 cup shredded Cheddar or 4 cheese Mexican blend cheese
¼ to ½ cup Blue Cheese crumbles (optional)
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix about 3/4 of the shredded cheese,
Mix in blue cheese crumbles if desired
Transfer the mixture to a slow cooker or casserole dish
Sprinkle the remaining cheese over the top, cover, and cook on ow or in oven at 325-350 degrees setting until hot and bubbly. (approximately 30 to 45 minutes)
Serve with celery sticks and crackers.
Original recipe designed to serve 10, can easily be increased by adding can(s) of chicken and package(s) of cream cheese
I usually make this with Louisiana hot sauce purchased at Sam’s club and use the 13 oz cans of chicken from Sam’s
Left overs reheat well!