Saturday, February 18, 2012

Buffalo Chicken Dip

I had this dip at my friend's birthday party and I couldn't get enough of it.  It is really easy to make and you can leave it in the crock-pot and forget about it.  I love easy appetizers.  
  • 4 (12.5 oz.) cans of cooked chicken breast, drained and finely chopped
  • 2 (8 oz.) cream cheese, softened
  • 1 (8 oz.) sour cream
  • 1 envelope of Ranch seasoning
  • 1 (12 oz.) bottle of Frank’s Red Hot Sauce
  • 1 lb. (4 C.) Mozzarella cheese, shredded
  • 1 bunch of green onions, thinly sliced
  1. Mix all the ingredients together in a crock-pot and heat on the low setting
  2. Allow to heat for at least one hour before serving
Tips and Tricks:
  • I serve this dip with Pretzel Crisps and celery sticks.  They are strong enough to hold up to the consistency of this dip
  • I use reduced fat cream cheese.
  • If you like blue cheese, add about 1 C. of blue cheese and 3 C. of Mozzarella to give this dip some added zest.

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