Saturday, August 30, 2008

Buffalo Chicken Dip

We had a family cookout this evening, and I was in charge of the appetizer. Instead of making our usual dips, I decided to branch out a little. And I'm so glad I did!

This recipe comes from I made a few adjustments of my own.

This makes a lot of dip, so it's perfect for a game day appetizer! And much cleaner than wings :)

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) 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 shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

My Changes:
  • Used a rotisserie chicken instead of canned chicken
  • Used 1/2 c. Ranch and 1/2 c. Blue Cheese dressing (instead of 1 c. Ranch)
  • Did not use all the shredded cheese it calls for. It really doesn't need any at all.
  • Used the entire bottle of wing sauce
  • I couldn't find chicken flavored crackers (thank goodness, they don't sound appetizing!) We had just plain Club crackers and celery. Celery is a must with this dip!
  • I did not use my crock pot for this. I move the dip from the skillet to a baking dish and baked on 350 for 25 minutes.

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