Crock Pot Buffalo Chicken Dip - cooking recipe
Ingredients
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Dip
2 (10 ounce) cans chunk canned chicken, drained
1 cup buffalo wing sauce
2 (8 ounce) packages cream cheese, softened
1 cup blue cheese dressing
1 1/2 cups shredded cheddar cheese
Dippers
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box crackers
Preparation
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Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
Serve with celery sticks and crackers.
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