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Buffalo Chicken Dip

2 cans chicken breast
½ c. buffalo sauce (more if you like it hotter)
2 (8 oz.) blocks cream cheese
1 c. ranch dressing
2 c. shredded cheddar cheese (more if you like)

Warm the chicken breast in the hot sauce until heated through. Add the ranch dressing. Cut up the cream cheese into smaller pieces; add to mixture. Continue heating until the cream cheese is melted, stirring and blending. Add the cheddar cheese and stir until melted. Remove from heat and add all to crock pot and top with more cheddar cheese. Serve with dippers.

Polly Burkholder
Star Tannery




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