If you’ve never had buffalo chicken dip and crackers, then you don’t know what you’ve been missing. This stuff is frickin’ additive and is guaranteed to be the hit of any party or get-together. Just imagine creamy, spreadable buffalo wings in bitesize form without the mess.
2 10 Oz. Cans of Chunk White Chicken, Drained
2 8 Oz. Packages of Cream Cheese, Softened
1 1/2 Cup Cheddar Cheese
1 Cup Ranch Dressing
3/4 Cup of Hot Pepper Sauce (Preferably Frank’s Hot Sauce or a comparable Louisiana-style/cayenne sauce)
1 Box (Approximately 8 Oz.) of Crackers or Chips (see below)
Heat and mix together chicken and hot sauce in a skillet over medium heat until thoroughly cooked. Stir in cream cheese and ranch dressing until well blended and warm. Mix in half of cheddar cheese and transfer to a slow cooker. Sprinkle remaining cheddar cheese over top. Cook on low setting until it starts to bubble.
With this crock pot style buffalo chicken dip, you can serve this with many different kinds and brands of chips and crackers and they all go well together: Fritos scoops, tortilla chips, club crackers, or Ritz crackers. The one that tastes best with buffalo chicken dip, in my opinion, is Nabisco’s Chicken in a Biskit crackers. It has the rigidity to hold the thick, chunky dip and a smooth chicken flavor that complements the spicy tang.