This simple Buffalo Chicken Dip makes a hearty addition to your snack table and comes together fast, especially if you have shredded chicken on hand. All your friends will be begging you for the recipe...guaranteed!
Frank's Red Hot Buffalo Chicken Dip 8 oz. pkg. cream cheese, soft 1/2 c. ranch salad dressing 1/2 c. Frank's Red Hot Buffalo Wing Sauce 1/2 c. shredded mozzarella cheese (it looked like Syd used the mixed cheddar and jack) 2 cans (12.5 oz.) white premium chicken breast in water, drained (Syd used 2 (10 oz.) cans)
Vegetarian Buffalo Chicken Dip. The first time I made this, I did as the instructions said, it was a little runny and extremely spicy. The second time I did 1/4 cup of Franks Original sauce and mashed some of the beans down. It wasn't runny or to spicy. #HealthBowl
Easy Crock Pot Buffalo Chicken Dip ~1.5-2 lbs. Chicken Breasts ~1-1.5 Packs of Cream Cheese ~1.5 cups Shredded Cheese ~Ranch Dip Mix ~1 Bottle your fave Wing Sauce Put chicken, 2/3 a bottle wing sauce(12 oz. bottle) and 1/2 packet of dip mix in crock pot. Cook on low 6-8 hours. Shred chicken with fork and add cheese, cream cheese, mix well and keep on low till all is melted. Add extra wing sauce if you think it needs more spice!