• Buffalo Chicken Dip

photo by Michael Paynic

 

 


Ingredients

2 cups Wedge + Linden Hills Signature Rotisserie Chicken
¼ cup Cry Baby Craig’s Hot Sauce
¼ cup melted butter
½ Tablespoon distilled white vinegar
1 tsp. Worcestershire sauce
8 oz. cream cheese, cubed
2 teaspoon garlic powder
1 ½ cups cheddar cheese, shredded

Preparation

First, make the buffalo sauce. Whisk together hot sauce, melted butter, vinegar, Worcestershire sauce, and garlic power in a small bowl until combined. Set aside.

In a crock pot, add shredded rotisserie chicken, cubed cream cheese, and cheddar cheese.

Top with buffalo sauce and mix thoroughly.

Cook on low for 1 to 2 hours until melted and bubbly.

Serve with sourdough bread from the co-op bakehouse, local Whole Grain Milling chips or your favorite fresh veggies.

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