Categories: Appetizers

Ingredients

• 2 (13-16 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch or blue cheese dressing
• 1 cup hot pepper sauce, such as Franks® Red Hot®
• 2 cups shredded Cheddar or Monterey Jack cheese

Directions

1. Drain and shred chicken. Mix chicken and hot sauce in crock pot on low setting. Stir in cream cheese and salad dressing and continue cooking on low heat until well blended. Mix in shredded cheese and cook on Low setting until hot and bubbly. Serve with tortilla chips, Frito Scoops and celery sticks.

2. Variation:

3. Drain and shred chicken. Bring chicken and hot sauce to a boil in a pot. Add cream cheese to pot and let melt. Stir in salad dressing. Pour mixture into a 9 × 13 baking dish and mix 1 cup of cheese into it. Bake at 350 for 20 minutes. Sprinkle remaining cheese and let melt. Serve with tortilla chips, Frito Scoops and celery sticks.

Email to a friend | Print this recipe | Back