Monday, November 29, 2010

Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (I use Frank's wing sauce)

Heat chicken & hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese & ranch dressing. Cook, stirring until well blended and warm, transfer to a slow cooker. Serve with crackers, tortilla chips, or baked baguette rounds. (I slice a french baguette thinly, put on a baking sheet, spray with a little olive oil, salt & pepper and bake at 400 for a few minutes, until lightly browned.)

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