Buffalo Chicken Dip
with tortilla chips
BCD! This mildly spicy dip is always a party favorite. It serves as an awesome dip for corn tortilla chips. Nothing beats watching the big game while snarfing down a heaping plate of BCD with family & friends.
Cayenne Pepper Sauce
Boil 3 chicken breasts.
Shred the chicken breasts and set aside.
Shred 2 cups of cheddar cheese.
Add 16 ounces of cream cheese, the shredded chicken, ¾ cup cayenne pepper sauce (i.e., "buffalo" sauce), and 1 cup of ranch dressing to a crock pot.
Cover and cook on the Low setting for 4 hours, stirring occassionally. (You could cook on High for 2 hours, but the "slow & low" approach is recommended).