Slow Cooker Buffalo Chicken Dip [RECIPE]
Sunday will be a big day in homes all across the country, not only for football watching but also for food eating. I love big game Sunday because it means spending time with friends and trying new and delicious foods.
My husband is allergic to dairy, so until we recently started experimenting with dairy free cheese, this amazing dip was only made once a year and that was when we had friends over to watch the big game and eat this with me. Now that I've learned how to make a version using dairy free cheese, I've made this a couple times this football season and Jay has been able to eat it. If you're like my husband and can't have dairy, you can definitely make this by using dairy free cheese. It won't taste the same as if you made it with real dairy products, but you won't face possible death. And that's definitely a plus!
Danielle is one of my best friends and she's the one who got me hooked on this. The recipe and credit belong to her!
Slow Cooker Buffalo Chicken Dip
2-10 ounce cans of chunk chicken drained
2-8 ounce packages of cream cheese softened
1 cup of ranch dressing (optional)
3/4 cup of hot sauce
1 1/2 cup shredded cheddar cheese
1 bunch of celery cut into 4-inch pieces
1 box of chicken flavored crackers or tortilla chips
Heat the chicken and hot sauce in a large pan over medium heat until it's well heated. Stir in the cream cheese (and the optional ranch dressing) and cook until everything is well blended and warm. Mix in half of the shredded cheese and then transfer the pan mixture to your slow cooker. Sprinkle the rest of the cheese over the tip and then cover and cook on low until everything is hot and bubbly. Serve with celery and crackers.