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.

SERVINGS
8
PREP TIME
10 minutes
COOK TIME
4 hours
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Ingredients
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Cayenne Pepper Sauce
Cayenne Pepper Sauce
¾ cup
Chicken Breast
Chicken Breast
3 breasts
Cream Cheese
Cream Cheese
16 ounces
Ranch Dressing
Ranch Dressing
1 cup
Cheddar Cheese
Cheddar Cheese
2 cups
Directions
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1
Boil 3 chicken breasts.
Boil 3 chicken breasts.
2
Shred the chicken breasts and set aside.
Shred the chicken breasts and set aside.
3
Shred 2 cups of cheddar cheese.
Shred 2 cups of cheddar cheese.
4
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.
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.
5
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).
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).