Yummy dip:
BUFFALO CHICKEN DIP
2 [10 ounce] cans chunk chicken, drained
2 [8 ounce]packages cream cheese, softened
1 cup Ranch dressing
3/4 cup red hot sauce
1 1/2 cups shredded cheddar cheese
Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.
Serve with Ritz crackers
We use 1/2 cream cheese and 1/2 sour cream. I find it easier to toss it in the oven and bake until bubbly. You can make it as hot or mild as you like, or even sub BBQ sauce for the red hot. The 1/2 cup of hot sauce is way too hot for my taste.