Buffalo Chicken Crack Dip

I would like to say I made this for a large group of people, and I shared it with those people, but as the Patriots were in the Super Bowl, I refuse to watch it with anyone outside my immediate circle of close friends and family. I need to concentrate on the game, and not have everyone talking during it, and then shut up for the commercials. My point is that  while I cut the recipe in half, I did eat almost all of this dip by myself. Sure, my fiancé had a little, but I seriously could not stop eating it. At least I had carrots with it. And then I ate the leftovers during yesterday’s snow storm. That being said, I’m off the dairy for the next few weeks (not to be TMI but I have eczema on my back, and the only thing that gets rid of it is stopping all dairy products. Oh crap, my bacon and bourbon party is this weekend- ok I can cheat one night.) I just love anything I can make in the slow cooker. I think it may be time to upgrade and get a bigger one.

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  • Two 8-ounce packages reduced-fat cream cheese, cut into small pieces
  • 2 chicken breasts, cooked
  • 2 cups shredded Cheddar (about 6 ounces)
  • 1 cup buttermilk
  • 1/3 cup hot sauce, such as Frank’s
  • 1 tablespoon all-purpose GF flour
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powderPut the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. reduce the heat to warm and serve with celery and carrot sticks, or tortilla chips.

 

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This entry was posted in Appetizer, Dip, Slow Cooker. Bookmark the permalink.

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