Buffalo Chicken Dip

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Get ready to up your game day with the ultimate app – Buffalo Chicken Dip! This recipe delivers a tasty blend of spicy and creamy flavors that'll have everyone cheering. Whether you're gathered around the TV with friends or hosting a big game day bash, this dish is your secret weapon for a touchdown of taste.

Here's the starting lineup: juicy chicken breasts, the fiery punch of hot sauce, the cool and tangy ranch dressing, the smooth operator cream cheese and the dynamic duo of sea salt and peppercorn. And don't forget the shredded cheese that ties it all together.

Imagine the perfect play: tender chicken mingling with the zesty hot sauce, creamy ranch dressing and cream cheese. Let them all hang out for 2 hours and 30 minutes as they transform into a flavor powerhouse.

Once that time's up, it's time to prepare the shredded chicken. Here's a game-changing tip: for a quick shred, let your stand mixer do the work. Just toss those cooked chicken breasts in with the paddle attachment and watch them turn into perfect shreds.

We're not done yet. The grand finale comes with the addition of shredded cheese. As it melts into the mix, it creates a blanket of cheesy goodness that's practically irresistible. Give everything a solid stir, and boom – your Buffalo Chicken Dip is ready to steal the spotlight.

Finally, it's time to get in on the action! Set your slow cooker to warm mode and gather your game day crew. Whether you're dunking crispy tortilla chips, warm baguette slices or crisp veggie sticks, this Buffalo Chicken Dip is the ultimate playmaker.

 

Directions:

1. In a slow cooker, combine chicken, hot sauce, ranch, cream cheese, salt and pepper.
2. Turn slow cooker to high and cook for 2 hours and 30 minutes.
3. Shred the chicken.
4. Add the cheese to the slow cooker and stir.
5. Turn slow cooker to warm and enjoy with your favorite tortilla chips, baguette or crunchy veggies.

Tip: For easy shredding, once cooked, place the chicken breasts in a stand mixer with a paddle attachment and turn on low until completely shredded.

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen