Buffalo Chicken Dip

Thank you to Karen Emerson for sharing this awesome recipe!

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Ingredients

3 (10 oz) cans of chicken, shredded (or you could use your own shredded roasted chicken)
2 package of cream cheese
1 T minced garlic
1 cup Ranch dressing
¾ cup of Frank’s Hot Sauce (Tabasco or Buffalo Hot Sauce works too)

Instructions

Put these five things in a crockpot and heat until bubbly on high, stirring often.

When heated, add in 2 cups of shredded cheese (Mexican blend or Colby Jack)

Change heat to low. Stir occasionally until nice and melted.

Serve with scoops.

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