Spicy Buffalo Chicken Dip

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great)

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1 cup Frank’s RedHot Buffalo Sauce (adjust to taste)

• 1½ to 2 cups Kraft shredded cheddar cheese (plus extra for topping)

• Optional: ½ tsp garlic powder, green onions for garnish

Instructions (Oven Method):

1. Preheat oven to 375°F.

2. Mix the base:

   • In a large bowl, combine cream cheese, sour cream, and buffalo sauce. Stir until smooth.

3. Add the chicken and cheese:

   • Fold in the shredded chicken and 1½ cups of cheddar cheese.

4. Transfer and top:

   • Spread the mixture into a baking dish (8×8 or similar).

   • Sprinkle extra cheddar cheese on top.

5. Bake:

   • Bake uncovered for 20–25 minutes, until bubbly and the top is melted and slightly golden.

6. Serve:

   • Let cool slightly and serve warm with tortilla chips, celery sticks, or crackers.

Optional Slow Cooker Version:

Mix all ingredients in a slow cooker and cook on low for 2–3 hours, stirring occasionally.