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Buffalo Chicken Dip
Ingredients
- 1 1/2 lb. cooked chicken, cubed
- 2 (8 oz.) cream cheese, softened
- 1 c. ranch dressing
- 3/4 c. hot wing sauce (Frank's)
- 1 1/2 c. shredded cheddar cheese
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Directions
- Crockpot: Heat chicken and hot sauce in a saucepan over medium heat. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in 1/2 of the shredded cheese. Transfer to a slow cooker. Sprinkle remaining cheese on top; Cover and cook on low setting until hot and bubbly.
- Oven: Put ingredients into a 9x13 pan. Bake at 350 degrees Fahrenheit for 20-25 min.
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