Ingredients
Method
- Add chicken, softened cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart or 6 quart crock pot.
- Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If using a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.
Notes
- For extra heat, increase the amount of Buffalo Wing Sauce or add a pinch of cayenne pepper. Taste as you go!
- Ensure your cream cheese is at room temperature for a smooth, lump-free dip. This is crucial for the creamy texture.
- To prevent the dip from burning, especially in smaller crock pots, stir occasionally during the cooking process to redistribute the heat and ingredients.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a small saucepan over low heat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your cream cheese is at room temperature for a smooth, lump-free dip. This is crucial for the creamy texture.
- To prevent the dip from burning, especially in smaller crock pots, stir occasionally during the cooking process to redistribute the heat and ingredients.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a small saucepan over low heat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.