We had this dip the past weekend at a party – so, so tasty.
Buffalo Chicken Dip
Ingredients:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup hot sauce (recommended: FRANK’S REDHOT Original Cayenne Pepper Sauce)
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) Chicken Breast in Water, drained (or 2 cups shredded cooked chicken)
Directions:
1. HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2. MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
I always use Swanson Chicken in Buffalo Chicken Dip! Canned chicken saves a ton of time from having to cook and shred your own and Swanson Chicken is made with only white meat chicken breast (I work with them so I know)! I always get tons of compliments on my dish!