Sunday, July 3, 2011

Buffalo Chicken Dip

Buffalo Chicken Dip Begins!

Made this dip for the 4th of July block party we threw together last night. It didn't last long, and folks keep asking for the recipe so I decided to share it on here. Hope you enjoy and have a SAFE and great 4th weekend!

Buffalo Chicken Dip
2-3 Boneless, skinless chicken breast - cooked and shredded
2 (8 oz) pkgs Cream Cheese - softened 
1/2 (12 oz) or All of Bottle of Franks Hot Sauce (or any that you desire, we like Franks.)
Boil chicken until completely cooked. Once chicken is cooked, shred and place into a small or medium sized slow cooker.  Add softened cream cheese and 1/2 of the bottle of Franks hot sauce (or what ever hot sauce you choose). Heat on Low, Medium, or High depending on how soon you need it. Be sure to stir it often to ensure it gets mixed well. It’s ready when it’s warmed throughly. Serve with Frito Scoops or Original Ruffles. 
(Note: You can adjust heat by adding more hot sauce or more cream cheese.) 

Stir as the cream cheese heats.
In the end you should have a nice creamy mixture.
I find it best to serve in a slow cooker to keep it warm. It doesn't last long....

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