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Monday, January 24, 2011


Last night was my monthly cooking club.  I brought buffalo chicken dip, which was a huge hit! 

Here is the recipe:


2 [10 ounce] cans chunk chicken, drained
2 [8 ounce]packages cream cheese, softened
1 cup Ranch dressing
3/4 cup 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 Ritz cracker

PS.. yes mom, I know that you gave this recipe to me...

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