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Friday, January 10, 2014

Friday Recipe: Buffalo Chicken Dip

My sister-in-law makes the best Buffalo Chicken Dip I've ever tasted. This is the recipe she uses. It's mouthwatering addictive, and yes; we've been known to stand around the table and just scoop it up. Great cook, my sister-in-law!

Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes
Servings: 20
2 (10 ounce) cans chunk chicken,
drained (can also use crab meat)
2 (8 ounce) packages cream cheese,
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
1. 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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