Friday, December 25, 2009

Buffalo Chicken Dip

Today I had a WONDERFUL day. Started off with my kids NOT waking me up before I woke up on my own. We opened gifts, went to see Sherlock Holmes (can't say I would recommend this movie to anyone), then we went to my Mother In Laws house. It was a great evening filled with food and fun. I made several dishes I will post about in the next couple of days.
If you like Hot Wings, you will LOVE this dip! To me Franks Red Hot sauce is the epitome of Hot Wings... and this includes that ingredient! I plan on making this dip again for New Year's Eve. I can't rave enough about the Reynold's slow cooker liners. I used a smaller crock pot (but still bigger than the "Dipper" size) for this recipe that doesn't have a removable crock. I used the large Oven bag for this one. This crockpot doesn't have a keep warm setting, so some of the dip got a tad crusty and brown around the edges. After I put the leftovers away, it was just a matter of tossing the bag and doing a light wash on the inside of the crock! It also helps to transfer the leftovers!!!

Buffalo Chicken Dip

2 (10 oz) cans chunk chicken, drained (I used the Costco cans that were 12.5 oz)
2 (8 oz) pkgs cream cheese, softened
1 C Ranch dressing
3/4 C Franks Red Hot sauce
1 1/2 C shredded cheddar cheese (I used a preshredded mexican cheese blend)

Heat chicken and Franks until heated through. Stir in cream cheese and ranch dressing. Cook stirring until well blended and warm(I will admit I didn't pre soften my cream cheese. It may have taken a tad longer to heat, but it worked) Mix in half of cheddar cheese and transfer mixture to a slow cooker. Sprinkle remaining cheese over top, cover and cook on low setting until hot and bubbly. Serve with crackers and/or celery.

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