Buffalo Chicken Dip
- 2.5 cups of cooked, shredded chicken
- 2 (8 oz) packages of cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup Frank's Red Hot pepper sauce
- 1 1/2 cups shredded cheddar cheese
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 tortilla chips and celery.
I think the slow cooker made it so much better than normal because it stayed hot the whole time! This was definitely a perfect Superbowl Party dip!