My fabulous co-worker brought in a this recipe from All Recipes the week before Superbowl, so I had to give it a try! I made a few adaptions in my version below to help reduce some of the fat and sodium. The original recipe calls for canned chicken, but I simply boiled 2 chicken breasts for about 25-30 minutes until cooked through and shredded them. I also used half reduced fat cream cheese and found that you could not tell the difference in taste. To make a more mild version try Frank’s Red Hot® Buffalo sauce. This dip really is great and does taste like buffalo wings!
10 Ounces Shredded Chicken
1 (8 Ounce) Package Cream Cheese, Softened
1 (8 Ounce) Package Less Fat Cream Cheese, Softened
1 cup Ranch Dressing
3/4 Cup Pepper Sauce (Such as Frank’s Red Hot®)
1 1/2 Cups Shredded Cheddar Cheese
1. Heat chicken and hot sauce in a pot over medium heat, until warmed through.
2. Add cream cheese and ranch dressing to the pot. Cook, stirring until well blended and warm. Mix in all the shredded cheese, and transfer the mixture to a slow cooker.
3. Cook on Low setting until hot and bubbly. Turn down to warm to keep at a good serving temperature. Great with celery sticks and tortilla chips.