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Buffalo Chicken Dip
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Serves/Makes:10 or more

  • 2 10 oz (280 grm). cans chunk chicken, drained and shredded
  • 2 8 oz (224 grm). packages cold cream cheese, cubed
  • 1 cup (225 ml) prepared ranch salad dressing
  • 3/4 cup (175 ml) pepper sauce, such as Franks Red Hot
  • 1-1/2 cups (350 ml) shredded cheddar cheese
  • 1 bunch celery, cleaned and cut into 4 inch pieces
  • 1 8 oz (224 grm). box chicken-flavored crackers
  • 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 cubed cheese and transfer the mixture to a slow cooker.
  • Sprinkle the remaining cheeses over the top.
  • Cover and cook on Low setting until hot and bubbly.
  • Serve with celery sticks and crackers.
You can use fresh chicken breasts for this if you prefer. I love using my crockpot for this...just cover meat with water, add some salt & pepper and cook on low for 6-8 hours, drain, shred meat with 2 forks...very tender.

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