Buffalo Chicken Dip 2 packages of cream cheese 2-3 cans of chicken breast in water (the larger, 12-13 oz sized can) or for a less processed version, shred about 2-3 chicken cooked breasts 10 oz ranch dressing approx. 1/2 bottle Franks "Red Hot" Buffalo Sauce (12 oz bottle) 1 cup shredded cheddar cheese Combine all the ingredients, except for the shredded cheddar cheese, in a lightly sprayed crock pot. Put crock pot on High setting for approximately 45 minutes. Stir the mixture occasionally to help the cream cheese melt and to help break up the larger chunks of chicken breast. After the 45 minutes is up, reduce the heat setting to Low and continue to heat until the mixture is fully melted and warm enough to eat. Immediately before serving, stir in the shredded cheddar cheese. Serve with tortilla chips. (Note: I prefer to serve this by having folks take portions right out of the crock pot. O nce the heat is turned off, it solidifies pretty quickly, so if it's going to be out for a bit it's best to keep it on the Low setting.) Back to Theme Party