Test Kitchen Tuesday

Good morning folks.  After being sick last week, I think I'm finally back to my witty self.

This week I'm sharing a friends recipe for Buffalo Chicken Dip. This is one of those great go to recipes for pot luck dinners.  You can bake it or toss it in the crock pot, how is that for versatility?

Buffalo Chicken Dip


2 cups shredded chicken (I just boil my boneless skinless breasts in some salt water)
2 8 oz. packages of cream cheese (softened)
1 cup ranch salad dressing
1 cup shredded cheddar cheese
1/2 to 1 cup of hot sauce (red hot or pepper sauce)

Soften cream cheese, mix in hot sauce until blended; add ranch, chicken and cheddar-stir together.
Bake in casserole pan at 350 for 30-45 minutes until bubbly and melted.
Remove from oven, dab top with paper towels to remove excess oil.  sprinkle a thin layer of shredded cheddar cheese on top.

Crock-pot directions.
Combine the ingredients as you would have for the oven in your crock, except go ahead and toss in the shredded cheese to the mixture. Cook on high for 1 hour, stir and put on low or warm.  You will have oil pool up but it easily stirs back in or you can blot it off with paper towels.

Serve with tortilla chips.