Buffalo Chicken Dip

From:  Linda S in Virginia

2-3 c. leftover chicken pulled or cut into small chunks
¾ c pepper sauce (such as Tabasco, Texas Pete’s or Frank’s Red Hot)
2 8 oz. packages cream cheese (OK to use low fat)
1 C. prepared Ranch dressing
1 ¾ c. shredded cheddar cheese, divided
1 bunch celery, cleaned and cut into 4 inch pieces
White corn tortilla chips

Heat chicken and hot sauce in skillet over medium heat, until heated through. Stir in cream cheese & ranch dressing. Cook, stirring until well blended and warm. Mix in about half of shredded cheese and transfer to slow cooker*.  Sprinkle remaining cheese over the top, cover and cook on Low until hot and bubbly. Serve with celery sticks and tortilla chips.

*Option: you can transfer to a glass pie pan or casserole dish instead of slow cooker. Top with cheese and cook for about 20 minutes in 325 oven until hot.

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