Buffalo Chicken Dip
Ingredients:
2 (10 ounce) cans chunk chicken, drained OR 4 thin chicken cutlet, boiled and shredded
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers or Tostitos chips
Instructions:
Check out My Inner Rose blog post – Annual Binger-Baer Christmas get-together for step-by-step instructions, pictures and product links.
2 (10 ounce) cans chunk chicken, drained OR 4 thin chicken cutlet, boiled and shredded
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers or Tostitos chips
Instructions:
- 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 or chips.
Check out My Inner Rose blog post – Annual Binger-Baer Christmas get-together for step-by-step instructions, pictures and product links.
*Note: You can substitute fat free cream cheese, cheddar, and ranch when you make it and nobody would ever notice the difference!
Origin of Recipe: Kelly Brady Aull gave this recipe to Wendy when she was looking for something to bring to a Super Bowl Party. It always pleases a crowd!
#traditionscookbook #buffalochickendip
Origin of Recipe: Kelly Brady Aull gave this recipe to Wendy when she was looking for something to bring to a Super Bowl Party. It always pleases a crowd!
#traditionscookbook #buffalochickendip