This creamy, tangy dip with a kick tastes a lot like Buffalo Chicken Wings.
I usually serve with corn chips or tortilla chips, but it’s great served warm with crackers and celery sticks.
It’s kinda spicy for some folks, but the delicious flavor keeps’em coming back for more!
Buffalo Chicken Dip
6 chicken tenderloins, cooked and shredded
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing (I made my own)
3/4 cup pepper sauce (*see below)
1 1/2 cups shredded Cheddar cheese
Heat shredded chicken and hot sauce in a large pot over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly. Serve with celery sticks and crackers, corn chips, or tortilla chips.
* I used Louisianna brand hot sauce:
This is the birthday of a special lady…my Aunt Mary.
Love and miss her very much!