This recipe I got from my Aunt Kari in Columbus, and it never fails to please!
Buffalo Chicken Dip
2 cans chunk chicken drained (6-8 oz size cans, squeeze excess water out using can lid)
1 8-ounce package cream cheese
3/4 cup ranch dressing
1/3 cup pepper sauce, such as Franks Red Hot
1 cup shredded cheddar cheese
1) Heat chicken and hot sauce in skillet over medium heat until heated through and chicken is no longer in chunks.
2) Add cream cheese and ranch dressing. Cook, stirring until well blended and warm, then add cheddar cheese and stir until melted.
3) Pour into dip-sized crock pot or fondue pot to keep it warm while serving, or pop it in the microwave to reheat as needed.
4) Serve with celery sticks/crackers/tortilla chips (best with sturdy chips like Garden Fresh tortilla chips).
Presto! A hot, hearty dip for SuperBowl lovers and PuppyBowl lovers alike! Enjoy!
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