Mini Crockpot Warm Buffalo Chicken Dip

Ingredients

• 2 cans 12.5 Ounces Each, White Chunk Premium Chicken
• 8 ounces, weight Cubed Cream Cheese
• ½ cups Franks Hot WING Sauce
• ½ cups Mozzarella, Shredded
• ¼ cups Plain Greek Yogurt
• ¼ cups Ranch Dressing
• For Serving: Wheat Thin Bigs, Or Your Favorite Crackers; Celery Sticks

Preparation Instructions

I get excited over little things.

Serious high-level excitement when I get to use my mini crockpot (1.5 quart).

Warm Buffalo Chicken Dip works splendidly in one of those darling little mini appetizer-sized crockpots.

I like to heat the ingredients first on the stove, then transfer to the mini crockpot. This way we can get the party started. FAST.

You can serve Buffalo Chicken Dip with any crunchy type scooping tool, such as tortilla chips or celery sticks.

My favorite scoopers for Buffalo Chicken Dip are Wheat Thin BIGS. They’re BIG and they’re sturdy.

Which means more dip substance per scoop that I can shovel into my mouth.

NOTE: Frank’s brand has several types of hot sauce.

There’s Frank’s Red Hot Sauce Original. And Frank’s Red Hot Wings (Buffalo). For the optimal Buffalo wing flavor, be sure to get the Frank’s Red Hot Wings flavor. There IS a difference, trust me.

In a medium sized pan on medium-high heat, combine the drained cans of chicken, cream cheese, hot wing sauce, mozzarella cheese, yogurt and ranch dressing. Stir frequently until cheeses are all melted, all is warm and bubbly, and everything is right with the world.

Transfer the mixture into your mini crockpot and turn setting on low until you are ready to serve.

BIG.

STURDY.

Wheat Thins.

Scoop.

Yum.