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Monday, September 12, 2011

Week 38 : Buffalo Chicken Dip

2 large cans of chicken, drained
2, 8 ou pkgs cream cheese 
1 cup Ranch dressing
3/4 cup buffalo sauce
2 cups cheddar cheese

Place all ingredients in the Crock Pot.  Cook on LOW, stirring frequently, until cheese is completely melted.

In honor of football season coming back around again, I decided to use a recipe appropriate for a fun football gathering.  Once again, this recipe went somewhere without my camera, so I used the picture from where the original recipe is found.  Thanks to Bree N. for bringing this one to my attention.  I didn't have measuring cups with me, so I used approximate amounts of all the ingredients- a whole bottle of Ranch dressing and about 3/4 bottle of buffalo sauce.  If I would have had the time, I think I would have used fresh chicken instead of the canned.  The canned tasted fine, but I think a rotisserie chicken or a couple pre-cooked and shredded breasts would be better.  As this is cooking, or when it cools down, it gets a strange orange "glow" to it- an oily film across the top.  Just keep stirring and this goes away!  I served this with Wheat Thins and celery sticks, but I'm sure there is lots of things you could find to dip in it.  I also thought about substituting half Ranch dressing and half Bleu cheese dressing and leaving out the cheddar, but decided to keep it as is for the first time I made it.  So, next time you are donning your favorite jersey and cheering for your home team, take a second to throw these few ingredients into your slow cooker!  Your fellow fanatics won't be disappointed!

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