Buffalo Chicken Dip

For everyone who wants this recipe, here it is! And to answer Jeff's question, no, it does not contain crack or any other addictive substance! This recipe comes from my mom, who is the hostess with the mostess and knows how to feed lots of people delicious food!

Buffalo Chicken Dip

Ingredients:
(first numbers gives you 6 quarts, numbers in parentheses will give you about 3 quarts)

• 4 (2) chicken breasts
• 4 (2)cups of Frank's RedHot
• 8 (4) cups of cheddar cheese [I used 4 cups of mild and 4 cups of sharp]
• 4 (2) 8oz. packages of cream cheese
• 3 (2) 16oz. bottles of Ranch dressing [For an spicier version, you can simply reduce the amount of Ranch you add. Daniel said the 6 qt version had a pretty good kick with 2 bottles, but the 3 bottle variety had a broader appeal.]

Directions:

• Trim the chicken and boil it until it's thoroughly cooked through.
• Cut the chicken up into chunks then put the chunks into a food processor until it's finely chopped.
• If you're making a big batch, I recommend you make it in a slow cooker on High. If you are making a smaller batch, you can make it on the stove top in a large pot on medium heat. If you have a really big pot, feel free to make the larger portion on the stove top, too.
• Combining the ingredients:
• Add the cream cheese and cheddar cheese, stir them together and allow them to start melting together (the melting part is more for the stove top version)
• Add the RedHot, chicken and Ranch dressing
• Continue to stir occasionally until everything is combined into a beautiful light orange dip that is simply irresistable- especially to Class 12006. :-)

This was the food table from Drop Night- the beautiful Stacy is
cutting up King Cake next to the big crock pot filled with Buffalo Chicken Dip!

• It took about 45 minutes in the slow cooker for everything to melt and combine. Be sure when you stir it in the slow cooker that you stirring everything on the very bottom or it might start to burn the stuff on the very bottom. Once it was all cooked, I turned it to warm since I was serving it immediately.
• For the stove top portion, I'd plan for about 20-30 minutes of cook time before it's ready to serve.

Serve hot with tortilla chips- Tostito's Scoops work very well! [6 qts will require about 4 large bags of chips.]

Refrigerate any remaining dip in a covered container.

Enjoy!