Howlin’ Hot Buffalo Dip
Paola Sztajn, Dean of the College of Education
Prep Time
15 mins
Cook Time
1.5 to 2 hours on LOW
Ingredients
- 2 pound(s) shredded chicken (rotisserie recommended)
- 1 cup(s) Texas Pete or Frank's RedHot sauce
- 2 blocks (8 ounces each) cream cheese, softened
- 1/2 cup(s) ranch dressing
- 1 1/2 cup(s) shredded sharp white cheddar cheese, divided
- 1/2 cup(s) crumbled blue cheese
- Sliced green onions, for garnish
- Red tortilla chips, for serving
Instructions
1. Combine the shredded chicken, softened cream cheese, ranch dressing, and hot sauce in a slow cooker, stirring until uniform.
2. Cover and cook on LOW for 1.5 to 2 hours, stirring occasionally until piping hot.
3. Stir 1 cup of the sharp white cheddar cheese into the mixture about 10 minutes before serving.
4. Top with the remaining 1/2 cup of sharp white cheddar and the crumbled blue cheese.
5. Cover and cook for a few extra minutes until the cheese is melted.
6. Garnish with sliced green onions and serve with red tortilla chips.
2. Cover and cook on LOW for 1.5 to 2 hours, stirring occasionally until piping hot.
3. Stir 1 cup of the sharp white cheddar cheese into the mixture about 10 minutes before serving.
4. Top with the remaining 1/2 cup of sharp white cheddar and the crumbled blue cheese.
5. Cover and cook for a few extra minutes until the cheese is melted.
6. Garnish with sliced green onions and serve with red tortilla chips.