Franks Slow Cooker Buffalo Chicken Dip

Ingredients

• 2 pkgs (250 grams each) cream cheese, cut into chunks
• 4 cups (1 l) shredded cooked chicken
• 1 cup (250 ml) FRANK'S RedHot® Original Cayenne Pepper Sauce
• 1 cup (250 ml) ranch dressing
• 1 cup (250 ml) shredded Cheddar cheese, divided
• 2 tbsps (30 ml) chopped green onions

directions

1. Place cream cheese in slow cooker. Top with chicken, Frank’s RedHot, ranch dressing and 1/2 cup (125 mL) of the Cheddar cheese. Cover.
2. Cook on HIGH 1 1/2 to 2 hours or until heated through. Stir until well-mixed; top with remaining 1/2 cup (125 mL) cheese and sprinkle with green onions. Cover. Cook 15 minutes longer or until cheese is melted.
3. Test Kitchen Tip: Top with blue cheese crumbles instead of the remaining shredded Cheddar cheese, if desired.