Recipe: Buffalo Chicken Dip

Happy Sunday friends! If you live on the east coast I hope you've been able to stay dry through this "rain train" that is sweeping over our states. And no, I'm not clever enough to dub it "rain train", just heard the weather man call it that :-) Any who, if you read my link-up on Friday, you saw that I had a Christmas party to attend Friday night and had yet to make my dip. Well, today I'm here to share with you my recipe for this quick (less than 25 minutes) buffalo chicken dip that I ended up taking! 

[INGREDIENTS NEEDED]

24 oz. of chicken (You can use fresh or canned chicken. Normally I use fresh but since I was in a rush on Friday I used my dear friends over at Tyson and trusted their canned white chicken.)

16 oz. of cream cheese

3/4 cup of hot sauce

1 cup of ranch dressing

2 cups of mild cheddar cheese 

[RECIPE MAKES: around 20 servings]

[STEPS]

1) Drain 24 oz. of chicken from cans and cut/shred into small pieces. (Don't worry if you still have some pretty big pieces as they will cook down just a little bit in the pan.) Place the chicken in a medium sized sauce pan.

2) Add 3/4 cup of hot sauce into the pan with the chicken. Turn your stove on medium heat and stir until heated throughout.

3) Add 16 oz. of cream cheese into the pan and stir until completely melted. (Hint: cut your cream cheese into small chunks like I've done here to help it melt quicker!)

4) Add in 1 cup of ranch dressing and stir until blended throughout. 

5) Add 2 cups of cheddar cheese and stir continually until the cheese is completely melted. 

6) Place your buffalo chicken dip in the crock pot placed on low heat to keep warm till served.

7) Serve with chips, bread, or your favorite dipping item! Enjoy :-)