Slow Cooker Buffalo Chicken Dip
By: Olive Oil, Seat...
Published: Thursday, February 18, 2010 - 12:34pm

Ingredients




2 ounces cans chunk chicken, drained
2 ounces packages cream cheese, softened
2 ounces Chili olive oil (or to taste)
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 cup ranch dressing
1 1/2 cups shredded cheddar cheese
1 bunch celery, cleaned and cut into 4 into pieces
Corn chips, for dipping

Preparation

1 Heat chicken and hot sauce in a skillet and drizzle the olive oil over it. Keep on 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.

About


Recipes from THE SEATTLE OLIVE OIL COMPANY. Prep Time: 20 minutes