This recipe for Buffalo Chicken Dip, by Mum (Ann), is from Let's Get Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large cans chicken (26 oz. drained) 1 cup hot sauce 2 - 8 oz. cream cheese (room temp.) 1 cup ranch salad dressing 2 cups shredded cheddar cheese
On stove top heat chicken and hot sauce until heated through. Add cream cheese and ranch dressing until well blended, stir in cheese until melted. Transfer to crock pot on low. Serve with crackers, celery sticks,or tortilla chips.
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