My dear new Cason Hammock friend, Nancy, brought this dip to our home for a gathering. Oh, my goodness!!! We kept eating this almost to the point of not being able to eat our entree. She's a great cook!!!
Prep Time: 15 mins | Cook Time: 1 hr | Servings: 24 servings
Ingredients:
- 2 pounds cooked chicken shredded
- 1 pound cream cheese cubed
- 2 cups ranch dressing
- 1 1/2 cups Frank’s Red Hot Wing sauce Wing sauce, not regular hot sauce
- 4 cups shredded cheddar cheese
Directions:
- Place all ingredients into the slow cooker and heat on high for about an hour, until everything is melted.
- Give it a stir a few times along the way.
- Turn heat to low or warm while serving.
Notes:
Serve warm with tortilla chips and celery sticks.
Store leftovers covered in the fridge, it warms up really well, either back in the slow cooker or in the microwave.
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