RECIPE:
2 [10 ounce] cans chunk chicken, drained
2 [8 ounce]packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Frank's Red Hot sauce
1 1/2 cups shredded cheddar cheese
Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.
Serve with slices of french bread, celery sticks, and/or crackers.
****Note: I like to use leftover chicken breast in this recipe. It tastes a little fresher than the canned.
Oh, no we didn't! Yep, I made an omelet with the buffalo chicken dip as the filling. WOW! To steal a phrase from Alton Brown, "Now that is what I call Good Eats!"
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