Today I have another dip recipe for you. I wasn't sure what to make, so the girls over at 365 Days of Recipes suggested a football party food. Last week we did a SpinachArtichoke Dip that is my personal favorite, so this week I am making Buffalo Chicken Dip- my husbands personal favorite. Usually, I make both of these when we have a big party. If you halve the recipe you can fit it in a mini crock pot, but you will probably run out of dip! I first saw this recipe on the Rachel Ray Show, but I have changed it a little bit to suit our tastes. We like to serve it with celery sticks, but chips or Fritos work great too.
You Will Need:
2 blocks 1/3 less fat cream cheese
4 cups shredded chicken
1 cup Franks hot sauce (2 small bottles, or most of a medium bottle)
1 small bottle ranch dressing
1/2 cup shredded Monterey Jack Cheese
Crock pot
Cooking spray
Celery
Directions:
Spray your crock pot with cooking spray. Do not forget this step! Alternately, you may use a crock pot liner. Mix together the shredded chicken and hot sauce and set aside. Spread one block of cream cheese on the bottom of the crock pot. Arrange half of the chicken mixture on top of the cream cheese. Pour just enough dressing over the chicken so it is evenly covered. You don't need a lot, so go easy on the dressing. Sprinkle half your cheese over the dressing. Repeat layers with the other block of cream cheese, remaining chicken, dressing and shredded cheese.
Cook on high in the crock pot for 1 hour. Then switch your crock pot to warm to serve. Or, if your like me and want to get the food prep out of the way so you aren't washing dirty dishes when your guests arrive, set the crock pot on low and let it cook for a few hours. You aren't actually cooking any ingredients, just heating them through, so really you are just melting all the cheese. Once it starts to bubble, switch it to warm. Serve with celery. Serves 24.
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