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Wednesday, February 24, 2010

RECIPE: Buffalo Chicken Dip

1 lb. chicken, cooked and shredded ( you can use 2 cans of chunk chicken, drained if you chose)
2 (8 oz.) packages cream cheese, softened
1 cup ranch dressing
1 cup hot pepper sauce (the King recommends: Frank's Red Hot)
2 cups shredded cheddar cheese

  • Mix chicken, cream cheese, ranch dressing, hot sauce, and 1 cup of cheese in slow cooker
  • Cook for 2 hours on LOW
  • add remaining cheese to top of mixture to melt
  • Cook an additional 1 hour on LOW

Serve with sliced baguette and celery stalks.


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