I selected one of my favorite dip recipes to start with. Buffalo Chicken Dip. I had gotten this recipe from one of my friends a couple of years ago and everytime I have served it people have enjoyed it.
Buffalo Chicken Dip
1 (10 oz) can of chicken, drained
1 (8 oz) bottle ranch dressing
1/2 to 3/4 cup hot sauce (I typically use 2/3 cups)
2 (8 oz) bricks cream cheese, softened
1 1/2 cups cheddar cheese (this time I used a mix of sharp cheddar and white mild cheddar)
Heat chicken and hot sauce in skillet until heated through. Add ranch and cream cheese and mix until well blended. Add 1 cup cheese and stir until blended. Place in crock pot and cover with rest of cheese. Cook on low until it bubbles and is ready to eat (I skipped this step altogether. Since I already had stuff cooking in the oven I transfered my dip to a casserole dish, covered with remaining cheese and heated in a 350F oven until bubbly). Serve with celery, tostitos, or crackers. (I prefer tostitos with this dip, but I ate some leftovers the other day with Fritos and they were FABULOUS!)
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