Chicken Wing Dip
I got this receipe originally from my lovely wife Princess Karen - i made some slight modifications which i think makes it perfect.
This is the only receipe i know that does not include baking or some sort of process that
creates a lot of fat separation and such.
Technically this receipe does not include actual chicken wing meat as it is written, but that could
easily be changed by substituting the easy-can-way listed here with actual wing meat. Some people
i know will substitute with freshly cooked breast or dark meat, the main reasons I usually stick to the cans are that
the extra liquid provides flavor, and it is quick, i can keep all my incredients ready to go without
- 2x 8-ounce packages of Philadelphia Cream Cheese
- 2x 10-ounce (12oz is fine) Cans of white chunk chicken (substitute dark or freshly bakes as desired)
- 12-18 ounces of Franks Red Hot Sauce (Original) - spice as desired, 16oz is nice medium.
- 12 ounces of extra sharp cheddar cheese (1 small block)
- 16 ounces of Hidden Valey Ranch Dressing (1 bottle)
- 1 tablespoon ground pepper (freshly ground is best)
- You need a cock pot, set on low
- Dump in the chicken (and all the juices if using canned)
- Use a fork to shred the chicken, you want it all in short little pieces. (Use a knife and make half inch cuts if using non-canned chicken) (Remove bones if using actual chicken wing meat)
- Dump in the rest of the ingredients
- It will take about 5 hours probably on low - stir every half hour to keep things mixed.
You can turn it up to high to speed this up to just a couple hours, but now you need to watch it
and stir much more often to make sure stuff does not separate (boiling is bad, on high will boil on edges)
- If you want it thicker you can keep taking the lid off and dump the condensated water off the lid every half hour, i usually do
- Serve with tortilla chips or scoops - or simply eat with a spoon :-)
Re-heating is best done slow, if you blast it in the Miniwave on high it will separate.
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