Buffalo Chicken Dip

I came across this recipe yesterday, and I couldn't wait to try it.  Not only did it sound pretty easy (and tasty), but it's the perfect thing to munch on during a football game, even if it is only preseason.  Thanks to my friend Jan for this recipe!

Buffalo Chicken Dip

Ingredients:

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• ¾  cup pepper sauce (such as Frank's Red Hot®)
• 1½ cups shredded Cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• crackers

Directions:

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.
2. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
3. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
4. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
5. Serve with celery sticks and crackers.

Notes:
You could also make this with freshly cooked chicken instead of canned, but there are enough other flavors that it doesn't taste like canned chicken at all.

Comments

[Steve]

I will try this one out but you should try this one:

8 oz. Carton of light sour cream
8 oz. reduced fat cream cheese
3 cups cooked chicken
1/2 cup hot sauce (I use Louisiana Hot Sauce and maybe 1/3 cup)

Mix sour cream and cream cheese, stir in hot sauce and chicken, bake @ 350 for 30 mins. Enjoy.

Thanks for putting up your recipes, I have enjoyed a few.