Buffalo wings are a given on any game day here in the house, whether we provide them or whether one of our friends brings them, but I hate the constant mess of bones, sticky hot sauce covered hands (that inevitably end up with fingerprints on the banisters), etc. Here is a fabulous dip recipe that will leave ANY Wing Fanatic begging for more!
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Franks Red Hot pepper sauce (or your own favorite brand hot sauce)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Flake the chicken into a saucepan and add the hot sauce. Heat over medium heat until heated through and add the cream cheese and ranch dressing, stirring constantly over medium heat until thoroughly blended and smooth. Add half of the shredded cheese, continue stirring until melted.
Remove from heat, transfer the dip into a pie plate or casserole dish and sprinkle with the remaining cheese. Bake at 375F for 8-10 minutes or until cheese is lightly browned and bubbly.
Alternatively, you can combine all of the ingredients (except chicken & half of the cheese) in a large mixing bowl, whip them together, mixing well. Dump them into the crockpot, add the chicken, stir gently, then sprinkle the remaining cheese on top. Cook on low about 4 hours or so, serve with Chicken-n-Biscuit Crackers & celery sticks.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.