Buffalo Chicken Dip
The perfect appetizer for a Sunday watching football!
This is a family favorite in the Michak house, and can be made quickly with the addition of precooked rotisserie chicken! Throw it in a crockpot on low to keep it warm throughout the game, or serve in the baking dish straight out of the oven!
3/4 - 1 lb chopped cooked chicken breast (or the meat from a small rotisserie chicken ).
2 blocks of cream cheese, softened
1 cup ranch dressing ( I prefer Hidden Valley Ranch )
3/4 to one cup hot sauce (I use Frank's Red Hot ) more or less to taste
8 oz. shredded cheddar cheese
Dippers: Tostito's Scoops , Fritos Scoops (you need a good sturdy chip for this dip!). Carrots, Celery, and flour tortillas (you can make roll ups) are delicious.
Preheat oven to 350.
On the stovetop, melt cream cheese (stirring constantly so it doesn't burn). Add ranch dressing and hot sauce, stir until creamy and blended. Add chopped chicken, stir until combined. Stir in shredded cheddar, mix well.
Pour mixture into a baking dish and bake for 20-25 mins until bubbly . Serve warm. You can also put the dip directly into a crock pot , cook on low for 1-2 hours, turn to "warm" for serving.