Buffalo Chicken Wing Dip, oven and (slow cooker) version

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Source: Dee Nash

Ingredients

  1. 3-4 pieces of cooked chicken breast or 2 (6 oz) pkgs of cooked chicken shredded or 2 (12.5 oz) cans of chunk chicken breast in water, drained
  2. 1 (12 oz) bottle Frank's Red Hot Sauce
  3. 1 c ranch dressing
  4. 2 (8 oz) pkgs cream cheese, cubed
  5. 1 c sharp Cheddar cheese, shredded (4 oz)
  6. 2 c celery, diced
  7. Tostitos Scoops

Instructions

  1. Preheat oven to 375°F.
  2. In a food processor, shred chicken breasts.
  3. In a large skillet toss chicken breast shreds with red hot to coat the chicken.
  4. Add ranch dressing, celery, Cheddar cheese, and cubes of cream cheese.
  5. Stir on medium heat till creamy.
  6. Place in baking dish and bake at 375°F for 20 minutes.
  7. Serve with scoops.
  8. Slow cooker version

  9. Instead of baking dish, place in a slow cooker on low for 4 hours.
  10. Serve with scoops.

Picture of Recipe

Buffalo Chicken Wing Dip, oven and (slow cooker) version - Picture of Recipe
Buffalo Chicken Wing Dip, oven and (slow cooker) version - Picture of Recipe
Course: Appetizer
Type of Food: Dip
Ethnicity/Origin: American
Key Ingredient: Chicken,Cream Cheese,Cheese
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Oven Bake,Slow Cooker
Themes/Holidays: Tailgate

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