BUFFALO CHICKEN DIP
3 cups cooked, shredded chicken breast (2-3 breast)
2 (8 oz. ea.) pkgs. cream cheese, softened
1 cup Ranch dressing
3/4 cup hot sauce or our favorite buffalo wing sauce
1 cup shredded cheddar cheese
1/2 cup blue cheese chunks
In a large saucepan, heat the chicken and the hot sauce until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm.
Mix in half the cheddar cheese and transfer mixture to a slow cooker. Sprinkle of the remaining cheese over top, cover, and cook on LOW setting until hot and bubbly. When ready to serve, sprinkle blue cheese on top.
Serve with Ritz crackers, celery stalks, tortilla chips, crusty bread
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