Friday, November 7, 2008

Buffalo Chicken Dip


If you're a hot wings fan, then you'll adore this dip.


It's been passed around -- fondly discussed as "crack dip" -- with my friends for many years. However, I don't like hot sauce, so I never made it.


DH andI had a "reunion" to go to last weekend (basically, it was DH's 10-year high school reunion, but he and a bunch of his buddies didn't want to go to the REAL event -- so they held their own!) and I knew it would go over well with the boys.


Plus -- we had just moved in the week before...so my crockpot was about the only thing unpacked I could cook in!


You could also heat this dip up on the stovetop, or even toss it in the oven until it's bubbly, but if you leave it in the crockpot, it stays warm and ready to serve all day long.


Oh, and P.S. -- I've discovered it isn't nearly as spicy when it's cold...and I really like it cold!


Buffalo Chicken Dip
(Kelly's Recipe)

2-8oz. cream cheese, room temperature
2-10oz. cans of chicken, shredded
1 cup ranch dressing (You can also use bleu cheese dressing if you prefer. It does change the flavor of the dip)
3/4 cup hot sauce (I used Frank's)
2 cups shredded cheddar cheese

Directions
- Toss all of the above into a crockpot; keep on low for your party, stirring occasionally.
- Serve with tortilla chips (or some people serve with celery as well)

Admittedly, it doesn't exactly photograph well...

2 comments:

Emily said...

I agree with using canned chicken for this dip. It makes it so much easier to make. I work with Swanson and we use their canned all white meat chicken product. Using all white meat chicken makes it so much better!

Kelly said...

Love this dip!!!