Contact Us

Recipes

Crock Pot Buffalo Chicken Dip

November 01, 2017

Jessica Jolly, Construction Administrator

“Fall is the time of year when my sense of adventure really kicks in. It’s the time of year when things slow down enough that I can truly reflect on how much I’ve been blessed with and all that I am thankful for. When it comes to food, that’s an area where my family is less adventurous. We stick to the basics. Every family has their own twist on Southern classics, and in our family we tend not to stray from what we all know and love. These two recipes are staples in my fam and can be expected at just about any gathering.”

Jessica Jolly, Construction Administrator Charlotte division

 

Ingredients:

2 (10 oz.) cans shredded chicken [could also shred your own chicken breast if you’ve got time….but who really has time for all that?!]

2 (8 oz.) packs of Philadelphia Cream Cheese

¾ cup of Franks Red Hot Sauce

1 cup Hidden Valley Ranch dressing

2 cups mild cheddar cheese (shredded)

Scoops, Tortilla chips, Celery or whatever your dipping preference

 

Directions:

Drain canned chicken and put in crock pot.

Add hot sauce and cook on medium until heated throughout.

Add cream cheese and stir until blended thoroughly.

Add ranch dressing and mix.

Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.

Sprinkle the remaining cheddar cheese on the top. Keep heated on low.