Oh, Tuesday. You are rainy and gloomy and you're making me want to pass smooth out in my bed. But convincing my three-year-old to nap with me is like trying to sell a root canal to a grown up. Not going to happen.
Andplusalso, it's finally fall, and the weather isa changing. Matter of fact, it's even chilly in my house. Like, I'm on the verge of putting a big comfy sweatshirt and fleece pajama pants on. That helps during the freezing months when our electric bill is crazy expensive. I kid. I have no clue how much anything costs. I just assume gas is free on Fridays.
I do know that I have a delicious dish for you guys today. AND it's spicy. Perfect to warm up your insides. William's sister's husband brought this dish to our last shindig, and I practically held him hostage until he gave up the recipe. And now I'm sharing the goods with you.
Buffalo Chicken Dip
|| ingredients ||
2 (8oz) Cream Cheese
1 cup Ranch Dressing
3/4 cup Frank's Red Hot
2 (10oz) cans of Chicken Breast
1/2 bag shredded Cheddar Cheese
- Heat cream cheese, ranch, and Frank's in a Crock Pot or in a large pot on the stove. Heat on low and stir frequently. After it's melted pretty well, add chicken and cheddar cheese. Continue to melt until smooth. Serve with chips!
Side note: This recipe is doubled and makes a good bit. Enough to feed a small party. If you'd like to half the dish, change the Frank's to 1/2 a cup and half everything else.