Buffalo Chicken Dip Recipe

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Buffalo Chicken Dip

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

2

pounds Kirkwood Never Any! Chicken Breasts

1

cup Burman’s Hot Sauce 

1/2

cup Tuscan Garden Buttermilk Ranch Dressing

8

ounces Happy Farms Cream Cheese, at room temperature

1

teaspoon sea salt from Stonemill Sea Salt Grinder 

2

teaspoons pepper from Stonemill Peppercorn Grinder 

1

cup Happy Farms Colby Jack Shredded Cheese

In slow cooker, combine chicken, hot sauce, ranch, cream cheese, salt and pepper. Turn slow cooker to high and cook 2 hours and 30 minutes.

Shred chicken. Add cheese to slow cooker and stir. Turn slow cooker to warm and enjoy with tortilla chips, baguettes or crunchy veggies.

Tip: For easy shredding, place cooked chicken breasts in stand mixer with paddle attachment and turn on low until shredded.

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