- 2 12.5 oz cans of Tyson Chunk White Chicken
- 1 Cup Frank’s Red Hot Wing Sauce – Buffalo
- 1 Package of Dry Ranch Dip Mix
- 2 8 oz bars of room temperature cream cheese
- 1 1/2 cups of shredded cheddar cheese
- Mix all ingredients together and warm until melted in a saucepan. Once mixed well, transfer to a small crock pot and cook on high for 2 hours.
- Category: Appetizer / Dip