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Buffalo Chicken Dip - VM
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| Buffalo Chicken Dip | |
| 1 1/2 cups | ranch dressing, (I make mine using the Hidden Valley Buttermilk recipe on packet) |
| 1 8 oz block | cream cheese |
| 1 bag | shredded cheddar |
| 3/4 cup | Frank's hot sauce |
3 chicken breasts cooked or 4 chicken thigs cooked or combination of both
1. Shred chicken after cooking - put in crock
2. Add ranch and cream cheese
3. Add cheddar cheese
4. Add hot sauce (more or less to taste)
5. Stir altogether
6. Heat on low for four hours - stir occasionally
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