Monday, July 14, 2014

Buffalo Chicken Dip

2 packages cream cheese
2-3 cans chicken breast in water (use the larger can) or shred about 2-3 chicken breast and add the meat from that.
10 ounces Ranch Dressing
1/2 bottle Red Hot Buffalo sauce
1 cup shredded cheddar cheese.

1. Spray slow cooker with non stick spray.
2. Combine all ingredients except for the cheddar cheese.
3. Set Slow Cooker on high heat and cook for about 45 minutes, stirring occasionally to help the cream cheese melt.
4. After 45 minutes, reduce the heat to low and continue to heat until the mixture is fully melted and warm enough to eat.
5. Immediately before serving, stir in the shredded cheddar cheese.

* Serve with tortilla chips!

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