dip
Here's the original recipe for that dip and how I tweaked it. Enjoy!
Buffalo Chicken Dip
Ingredients
2 (10 ounce) cans chunk chicken, drained
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
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
1. 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 celery sticks and crackers.
What I did:
I mixed all but the chicken in a crock pot. I chopped up one ****** and one leg, no skin, from a rotisserie chicken from your favoritie store, and stirred it into the other ingredients. You have to kind of eye ball how much chicken you want if you do it this way. Cook on low for about an hour or so until bubbly! Stir occassionally. I used almost 1 c. of Frank's hot sauce. And, instead of 1 1/2 cups shredded cheese, I used one 8 oz. sharp cheddar chunk, sliced up. Serve with Tostito type chips.