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| Buffalo Chicken Dip |
- 3 cups cooked and shredded chicken or 2 (12 ounce) can chunk chicken, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup Salsa Ranch dressing
- 1/4 cup Cholula Chipotle Hot Sauce. (Start with less and add more as desired.)
- 1 1/2 cup shredded Cheddar cheese
Heat chicken
and Buffalo sauce in a skillet over medium heat, until heated through. Make
sure to break up the chicken so there are no big chunks. Stir in cream cheese
and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded
cheese. Pour into a shallow dish and bake at 350 degrees till warm and bubbly.
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