Buffalo Chicken Dip


  • 2 (10 oz) cans chunk chicken, drained and shredded
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup ranch dressing
  • 1/3 to 3/4 cup hot pepper sauce (I use Frank’s Red Hot, and about 1/2 a cup)
  • 1 and 1/2 cup cheddar cheese, shredded

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing until cream cheese is melted. Cook, stirring until well blended and warm. Mix in half of the shredded cheddar cheese, and transfer the mixture to a crock pot. Sprinkle wit the remaining shredded cheese, cover, and cook on low until hot and bubbly.

Serve with crackers, celery, or tortilla chips. Enjoy! =) ❤ Kristen Neely


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