Saturday, December 20, 2008

Buffalo Chicken Dip

And now we present an entry from that great Southern cook, my own sister, your Aunt Lisa:

2 8 oz. Blocks cream cheese

2 10 oz. Cans chicken, drained – or you can use 2 cups cooked shredded chicken

1 cup ranch or blue cheese dressing (I use blue cheese)

1/3 to ½ cup of Franks Red Hot (I use ½ cup)

1 ½ cups cheddar cheese (I like sharp)

Combine first four ingredients and 1 cup cheddar in sauce pan or microwave safe bowl. Melt slowly on stove top or in the microwave, stirring frequently. Put in crock pot and top with remaining cheddar cheese. Serve with celery sticks and Chicken in a Biscuit crackers.

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