Hot Wing Dip Recipe

By traciesparks

Since I usually have all the ingredients on hand, this is a great go-to recipe when unexpected guests show up. —Coleen Corner, Grove City, Pennsylvania



Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Ingredients

• 2 cups shredded cooked chicken
• 1 package (8 ounces) cream cheese, cubed
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup ranch salad dressing
• 1/2 cup Louisiana-style hot sauce
• Tortilla chips and/or celery sticks
• Minced fresh parsley, optional

Preparation

Step 1

In a 3-qt. slow cooker, combine the chicken, cream cheese, cheddar cheese, salad dressing and hot sauce. Cover and cook on low for 1-2 hours or until cheese is melted. Serve with chips and/or celery. Sprinkle with parsley if desired. Yield: 4-1/2 cups.







Nutrition Facts: 1/4 cup dip (calculated without chips and celery) equals 186 calories, 16 g fat (7 g saturated fat), 43 mg cholesterol, 235 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

Originally published as Hot Wing Dip in Taste of Home December/January 2010, p26