Buffalo Chicken Dip
From Auntie's Cook Book
Ingredients
- 2 x 10 oz cans chunk chicken, drained
- ¾ cup hot pepper sauce (such as Frank's RedHot)
- 2 x 8 oz packages cream cheese, softened
- 1 cup ranch dressing
- 1 ½ cups shredded Cheddar cheese
Directions
- Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes.
- Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
- Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
- Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
- Enjoy
