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Crockpot Buffalo Chicken Dip
Author Catherine's Plates
- 2 cups cooked shredded chicken (rotisserie, baked, broiled, or boiled)
- 8 oz cream cheese, softened and cut into pieces
- 1 oz package dry ranch dressing mix
- 2 tsp garlic minced
- 2 cups cheddar cheese, shredded
- 1/3 - 1/2 cup franks red hot sauce (buffalo flavor)
- green onions sliced for garnish
- carrots, celery, crackers, and/or chips to serve with
Place all ingredients into crockpot and mix well. Cover and cook on low for 1-2 hours until bubbly.
For oven directions: place all ingredients into a casserole dish mixing well. Place in 375 degree oven for 20-25 minutes until bubbly.
Serve with carrot sticks, celery sticks, crackers and/or chips. Garnish with green onion slices.
