©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Buffalo Chicken Dip (aka Chicken Poop)

This is always a hit when I make it.  I decided to make yesterday for a New Year's Eve party that we were going to.

This technically is a triple batch and you can easily scale it down.

3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese (leave out to warm up to room temp for a couple hours)
1 1/2 cups sour cream
1 cup Franks Red Hot
2 1/4 cups Shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.

Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

Serve with Tostitos scoops!

1 comment:

Anonymous said...

Great recipe, however I substituted fresh rotisserie cooked chicken and use the Mexican style cheese, was also fabulous. Thank you for this recipe. Everyone enjoys it. Today I will make it with franks buffalo wing

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