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    Chicken Buffalo Dip


    Source of Recipe


    Kristie Besch - Greenville

    List of Ingredients




    2 10oz. cans chunk chicken, drained (I shred fresh baked chicken breast)
    2 8oz. pkgs. cream cheese, softened
    1 c. ranch dressing
    3/4 c. pepper sauce (such as Frank's Red Hot)
    1 1/2 c. shredded cheddar cheese
    1 bunch celery, cleaned and cut into 4 inch pieces
    1 8oz. box chicken flavored crackers

    Recipe



    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 in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top. Cover and cook on low setting until hot and bubbly. Serve with celery sticks and crackers.

 

 

 

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