Buffalo Chicken Dip (AKA Crack)

For T and I, being at home for lunch is rare. So when we are, lunch time is really afternoon snack time. Usually because it is a day off spent cleaning, running errands, babysitting, doing homework, and a whole bunch of other things we manage to cram into that 24 hour period. With that being said, we like to make something that we can eat a little bit of and it will hold us over until dinner. 

Days like today, we both had off and so it has been filled with us both doing our laundry, T has built some shelves in the garage, cleaned out his spare attic room and organized boxes in there, I have done mass amounts of homework been cleaning his house from top to bottom to avoid doing homework. And here it is almost 2 and we have yet to even think about eating lunch. While he is outside doing some work in the garage, I decided to throw in some Buffalo Chicken Dip (or in our case Chicken Dip) in the crock pot while we finish up some last minute projects.  This dip is like crack. Literally. We could sit and eat this all day.  It is SO easy to make, doesn’t take much prep and tastes amazing. It is the perfect dip for football season, hanging out with family and friends, or (like us) it’s a quick and easy snack between meals. This is a recipe I see on Pinterest daily. I chose to make it in the crock pot because that way we are able to keep it warm longer, but just like Suburban Coupon Mom [http://suburbancouponmom.com/2012/05/buffalo-chicken-dip-recipe.html](who I got this recipe from) you are able to bake it as well.         

  

Here is what you will need to get started:               

*1- 8oz package of cream cheese (softened)

*1 Cup of Ranch Dressing (I usually end up using a tad more than that)

*1 Large (or 2 small) can of chicken

* ½ Cup of shredded cheddar (SCM’s recipe does not call for shredded cheddar, but we love our cheese—so we always add in a bit)

*1 Cup Franks Hot Sauce (you can adjust this to your liking by adding more or less—or like me none at all!)

Directions: (I am going by making it in my crock pot, but if you prefer to bake it, SCM has directions on her blog for baking)

1)      Drain canned chicken—this may also need a bit of getting your fingers messy to break up some larger chunks

 2)      Add in Ranch Dressing, Franks, cream cheese and shredded cheddar

(please excuse the extension cord. T has ONE! outlet in his kitchen. And of course it is on the opposite side of the room)

  

3)      Mix together and set crock pot on high. 

 

4)      Cook for about 20-25 minutes, stirring occasionally. Serve with tortilla chips.

For larger groups you can easily double this recipe. Just make sure you choose a larger crock pot. The last time I doubled it in “Big Red” we realized that “Big Red” wasn’t so big after all. 

Side Notes:

*I had every intention of taking a nice picture when it was finished. But T got into it before I had the chance.

*I have also tried this with crackers, pretzels, celery, and pita chips. AMAZING. You can't go wrong with this dip.