On the party menu is this dangerously good Slow Cooker Buffalo Chicken Dip recipe topped with bleu cheese crumbles and freshly chopped chives.
Ingredients
2-8ozpackaged cream cheese
1cupranch dressing
3/4cupFrank's RedHot Original Hot Sauce
2-12ozcanned and cooked chicken breast (or 2 cups of leftover chickenchopped into small chunks)*
Bleu cheesefor mixing and topping (optional)
Cheddar cheesefor topping (optional)
Chopped chivesfor topping (optional)
Instructions
For Slow Cooker
In a large bowl, mix cream cheese, ranch dressing and hot sauce with a hand held mixer until smooth.
Stir in chicken and desired bleu cheese with spoon (if you prefer your dip to have bigger pieces of chicken) or hand held mixer (if you prefer your dip to smoother and creamier).
Transfer mixture into slow cooker, cover and cook on high for 2 hours or until it starts to bubble.
Top with desired amount of cheddar cheese, cover and cook for another 10 minutes or until cheese is melted.
Serve with chopped chives and tortilla chips. Enjoy!
For Oven
Preheat oven to 325 degrees.
Follow slow cooker instructions 1 and 2.
Transfer mixture to oven-safe baking dish and bake for 15 minutes.
Top with desired amount of cheddar cheese and bake for another 10 minutes or until cheese is melted.
Serve with chopped chives and tortilla chips. Enjoy!
Notes
To make this recipe vegetarian friendly, substitute the chicken with cooked chickpeas or white beans.