Sunday, April 17, 2011
Buffalo Chicken Dip
My daughter has a typical picky preschooler palette but my six year old is the complete opposite. He is quite adventures with foods. He's been know to order salmon instead of chicken fingers at restaurants, enthusiastically tries all ethnic foods and recently fell in love with spicy Buffalo wings.
He loved when I made these for a Super Bowl party. Of course, I can't make Buffalo wings all the time (plus, cutting apart the wings is not exactly my idea of fun) so I decided to make him this (new) classic Buffalo style dip.
Serve it up with crisp celery, carrots or tortilla chips...your guests will love it!
2 cups shredded or chopped,cooked chicken
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
2 Tbsp blue cheese crumbles
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 crumbled blue cheese on top carrot, celery sticks and tortilla chips.
Source: Adapted from All Recipes.com