Buffalo Chicken Dip

George and I were treated to a lovely spread at a recent Georgia Tech game.  We loved a hot dip that was served with tortilla chips and as soon as we got home, we were hunting recipes to duplicate it.

We just finished our first attempt and it was pretty good. It was also pretty easy. Here’s what we did:

  • 1 rotisserie chicken
  • 1 regular sized package of cream cheese
  • your favorite hot sauce (we used “Frank’s” from Costco (3 tablespoons or to your taste)
  • chicken broth (just enough to moisten)
  • fresh cayenne peppers from our garden (we added 1 pepper finely chopped)
  • garlic powder 1/4 t
  • onion powder 1/4 t or a little more
  • parsley 1/4 t
  • salt to taste

We used our Kitchen Aid mixer to shred the meat. We took all the white meat off the roasted chicken, put it in the bowl of the mixer and topped it with all of the drippings that were in the bottom of the package. Turn on the mixer and set it at its lowest speed. Process until the meat is completely shredded.

Add it to crock pot along with the rest of the ingredients. Stir often as the cream cheese melts and let it heat through.  Ours was ready to serve in less than 30 minutes. We kept givingit a stir about every 5 minutes.

Serve with tortilla chips or piled on top of celery sticks.

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