Buffalo Chicken Dip
Frozen chicken corn taquitos, Cream of mushroom, Diced tomatoes, Green chiles, Sour cream, and Shredded "mexican blend" cheese
When we took our first bite of Kari’s creation, we had one word: Heavenly!
Submitted by Kari Routledge
Used 6-quart slow cooker
This is an easy soup I put together on impulse. It has become a family favorite!!
Expect a herd of hungry eaters to dive into your slow cooker right after you lift off the lid.
- 1 (8-ounce) Package cream cheese, softened
- 3/4 Cup blue cheese dressing
- 1/2 Cup blue cheese crumbles
- 1/2 Cup buffalo wing sauce
- 1 Pound boneless, skinless chicken breasts cooked and shredded
- 1/2 Cup chopped celery
In a 3-quart slow cooker, mix cream cheese, blue cheese dressing, blue cheese crumbles, and wing sauce.
Stir in chicken and cover.
Heat on LOW for 1 hour, or until cheese is melted and dip is heated through.
Stir in celery. Serve with chips of your choice or celery.
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