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Buffalo Chicken Dip

Reviewed: Feb. 2, 2014
Awesome Recipe!!! I make this dip for almost every event we have. There are never any leftovers to bring home. What I do differently is to exclude the crock-pot and to exclude the internal cheese. I move mine from the stove top to a glass 9X13 baking dish, which gives it around a perfect 1/2" layer for dipping. I then top the dip with a thin layer of the shredded cheddar cheese. You only want a thin layer of cheese or else it will be to hard for the crackers to dip through once it cools. From there I cover it with foil and put it in a 375 oven just until the cheese is melted. This dip is best when served warm but is also great when cooled down throughout the night during a party. Don't be afraid to use the canned chicken, No one can tell with the other ingredients. Also any brand of Buffalo wing sauce will work. This dip has the perfect buffalo wing taste without the heat.
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