This is a family favorite appetizer recipe. It is tasty with a variety of crackers, chips, pretzels, breads, and veggies. The ingredients are all grocery staples for many households, so it is likely you will always have the ingredients on hand. Yes, I’m looking at you last minute party planners. If you are weirded out by canned chicken, no problem! Just prepare two-three chicken breasts ahead of time and shred. Check out my chicken breast hacks here. 

You will need:

• Two 12.5 oz cans chunk chicken
• Two 8 oz packages cream cheese, softened
• 1 cup ranch dressing
• ¾-1 cup Franks Red Hot Pepper sauce
• 1 ½ cup shredded cheddar

You will need a large stovetop skillet. Heat the chicken and the Frank’s Red Hot Pepper sauce over medium heat. Stay close by because you will want to be stirring often. While the chicken is warming, take time to cube the cream cheese so it is ready to add when the chicken is ready. 

After 5-10 minutes the chicken should be warmed. Slowly stir in the cream cheese and ranch dressing. If you like an extra kick of flavor, you can substitute spicy ranch instead of traditional ranch dressing. Once cheese and ranch are melted down and incorporated with the chicken, simmer over low-medium heat for 5-10 additional minutes, stirring occasionally. 

Now that everything is nice and gooey warm, stir in the remaining cheese. I prefer to use mild cheddar, but really whatever you have on hand would be fine. Pepper jack or monterey jack are also good flavors for this recipe. 

Almost time to enjoy it! Transfer the Buffalo Chicken Dip to a slow cooker and set to the ‘keep warm’ setting. Serve with crackers, tortilla chips, bagel chips, french bread, pretzels, or fresh veggies! The options are endless! 

Happy Dipping!]