Need a tasty appetizer for tonight’s New Year festivities? Versions of this Buffalo Chicken Dip have been making the rounds lately.
I tasted this version, made by Chris Oleske, formerly of Worthington and now of the Twin Cities, at a Christmas night gathering. It was yummy.
Buffalo Chicken Dip
2 cans chunk canned chicken, drained, or 1 pound cooked chicken breast, cut into chunks.
16 ounces cream cheese 1 cup ranch dressing
¾ cup Franks Red Hot Sauce
1½ cups shredded cheddar
Heat chicken and sauce in skillet over medium heat. Stir in cream cheese and ranch dressing. Cook until blended.
Add shredded cheese and transfer to slow cooker. Serve when hot and bubbly.
Chris offers the following tips: “I would definitely suggest to make it with the 1 pound of cooked chicken breast vs. the canned chicken, but if you’re in a hurry — it’s not bad either! Serve with Chicken in a Biscuit crackers and celery, tortilla chips, pita bread … anything you can think of!”