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Buffalo Chicken Dip From Uncle Bubba's Savannah Seafood:
Two 10-oz. or four 5-oz. cans chunk chicken, drained
1/4 cup Louisiana hot sauce (Texas Pete)
Two 8-oz. pkgs. cream cheese, cubed
1 cup bottled ranch-style salad dressing
1-1/4 cups shredded Cheddar Cheese (6 oz.s)
1 bunch celery, washed, trimmed & cut into sticks
Crackers
In a Dutch oven or heavy pot over medium heat, combine the chicken and hot sauce. Stir in the cream cheese and salad dresssing; heat until the cream cheese melts. Mix in half of the Cheddar Cheese. (If using a slow cooker, transfer mixture to the cooker & sprinkle remaining cheese on top. Cover and cook until bubbly.
Sprinkle the remaining cheese on top, cover, and cook on low heat until bubbly, about 30 minutes. Serve with celery and/or crackers.
Two 10-oz. or four 5-oz. cans chunk chicken, drained
1/4 cup Louisiana hot sauce (Texas Pete)
Two 8-oz. pkgs. cream cheese, cubed
1 cup bottled ranch-style salad dressing
1-1/4 cups shredded Cheddar Cheese (6 oz.s)
1 bunch celery, washed, trimmed & cut into sticks
Crackers
In a Dutch oven or heavy pot over medium heat, combine the chicken and hot sauce. Stir in the cream cheese and salad dresssing; heat until the cream cheese melts. Mix in half of the Cheddar Cheese. (If using a slow cooker, transfer mixture to the cooker & sprinkle remaining cheese on top. Cover and cook until bubbly.
Sprinkle the remaining cheese on top, cover, and cook on low heat until bubbly, about 30 minutes. Serve with celery and/or crackers.
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