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Recipe: Buffalo Chicken Dip

Jen Schmidt
  • minutes
  • Serves 12

INGREDIENTS

2 cups

finely shredded chicken, leftover Crockpot Buffalo Chicken  or 2 (10 ounce) cans chunk chicken, drained. ( typically don’t use canned chicken, but works great for this.) For a a great option, use Rotisserie Chicken

2 8 ounce packages

cream cheese, softened

1 cup

dressing (Mix and match Ranch/Bleu Cheese)

3/4 cup

pepper sauce (such as Frank’s Red Hot®. I have used the Buffalo wing sauce with great results too.)

1 1/2 cups

shredded cheese (Your favorite – Cheddar, Bleu, Mozzarella, Mexican blend etc.)

1

box crackers, pita chips, Frito Scoops (your favorite)

1

bunch celery, cleaned and cut into 4 inch pieces (for a light serving option)