Buffalo Chicken Dip
Ingredients
- 2 10-oz. Cans Chunk Chicken, Drained
- ¾ Cup Hot Pepper Sauce (Such as Frank's RedHot)
- 2 8-oz. Packages Cream Cheese, Softened
- 1 Cup Ranch Dressing
- 1½ Cups Shredded Cheddar Cheese, Divided
Cooking Instructions
- Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, about three to five minutes.
- Stir in cream cheese and ranch dressing until well-blended and cook until warm, about three to five more minutes.
- Mix in half of the cheddar cheese and transfer the mixture to a slow cooker.
- Sprinkle the remaining cheese over the top, cover and cook on low until dip is hot and bubbly, about 35 minutes.
- Serve with crackers, Fritos scoops or your favorite chips.
