Tuesday, September 6, 2011

Crock Pot Appetizers: Buffalo Chicken Dip

Did you see our crock pot appetizer post on Monday? Well, this is part one of the recipes!

If I could only make one thing in my crock pot for the rest of my life it would be this recipe. It's that good!

All of the Divas are teachers or school administrators...and let me tell you, educators like to eat! This is a recipe that one of our old co-workers used to bring in to lunch pitch-ins at work. Thanks Mrs. V for introducing us to the wonder that is Buffalo Chicken Dip.

2- 8oz packages of cream cheese
1 cup of ranch dressing
3/4 cup hot sauce/buffalo sauce (I prefer to use Frank's Red Hot Original)
1 - 10oz can cooked chicken
2 cups finely shredded cheese (I prefer colby jack)

Put in crock pot and heat on low for 3-4 hours.
If you are making this for a party and are in a time crunch you can start it on high and turn in down to low after it is melted (usually about an hour).

Serve with Tortilla Chips or Veggies

A few tips:
This is a spicy dish...if you do not like spicy things you may want to use less hot sauce.

If you don't want to use canned chicken, throw a few boneless chicken breasts in boiling water for 30-40 minutes and then shred chicken with a fork for this recipe.

Warning: If you make this once for your friends, they will request it every time they are at your house. I know this from experience. You have been warned.

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