Chicken Velvet Soup
April 8, 2014
Ropa Vieja
April 25, 2014
I tend to be the family member tasked to bring this appetizers to family gatherings. This is the most requested dip I make. It's like a buffalo chicken wing on a chip.
1 (10 ounce) cans chunk chicken, drained
1 (8 ounce) packages cream cheese, softened
½ cup Ranch dressing or Blue Cheese dressing
⅔ cup Franks Red Hot pepper sauce
1 cup shredded cheddar cheese
1
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and dressing. Cook, stirring until well blended and warm.
2
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.
CategoryAppetizerCuisineAmerican, North American
Ingredients
1 (10 ounce) cans chunk chicken, drained
1 (8 ounce) packages cream cheese, softened
½ cup Ranch dressing or Blue Cheese dressing
⅔ cup Franks Red Hot pepper sauce
1 cup shredded cheddar cheese