Best Buffalo Chicken Dip

When my family gets together, appetizers are always a favourite. And not just for pre-gaming, sometimes a table full of appetizers IS the meal. And this appetizer is a crowd-pleaser. The BEST BUFFALO CHICKEN DIP can be eaten with crackers, crusty bread or fresh vegetables like carrots, cherry tomatoes, or cucumbers.

The BEST Buffalo chicken dip has earned its spot at the top of the appetizer hierarchy because it checks all the boxes: bold flavor, comforting ingredients, crowd-pleasing appeal, and easy prep. It’s the kind of dish people look for at parties — and one they ask for again if it’s missing.

Whether served in a cast iron skillet, a slow cooker, or baked in a casserole dish, the dip fits seamlessly into just about any setting — from tailgate parties to backyard BBQs to holiday parties.

Ingredients

• 2 cups of cooked chicken shredded or cut into small pieces (a rotisserie chicken from the deli at your local grocery store works great for this recipe)

• ¾ cup hot pepper sauce (such as Frank's RedHot)

• 2 (8 ounce) packages cream cheese, softened

• 1 cup ranch dressing

• 1 ½ cups shredded Cheddar cheese (divided)

Serve with

• A bunch celery, cut into pieces

• A handful of mini carrots

• A handful of cherry tomatoes

• One box your favourite crackers

• Hint of Lime flavoured tortilla chips (These go great with this recipe!)

Directions

1. Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

   
   

2. Mix in 1/2 of the Cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

   
   

3. Store in fridge until ready to serve

   
   

4. Bake in 350F degree oven covered for 20-25 mins until dip is bubbly and cheese is melted.

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