Tuesday, November 13, 2012

Thinking holiday AKA test kitchen

Starting to think about holiday get together, looking through the cook books and surfing the web.
Going to cook up two turkeys next week , Stonewall Kitchen Brine is on the must have list.

Crock Pot Buffalo Chicken Dip

2 (10 ounce) cans chicken 2 (8 ounce) packets cream cheese 3/4 cup hot sauce  1 cup ranch dressing 2 cups mild cheddar cheese 2 loaves baguette Directions

Drain canned chicken and put in medium sauce pan.

Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.

Add cream cheese and stir until blended thoroughly.

Add ranch dressing and mix.

Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.

Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.

I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

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