Little Chef helping make buffalo chicken dip.

2 Market Day ChicNSteaks (approx 1/2 lb.), cooked, shredded
8 oz. cream cheese, softened
1/2 c. Frank’s Red Hot
1/2 c. Kraft Roka Blue Cheese Dressing
1/2 c. shredded cheese (I use Mexican, taco, or fiesta for a little extra kick)

Place the cream cheese, Frank’s, dressing, and cheese in a 1-1/2 Quart Slow Cooker on high. Stir to blend well.

Mix in the chicken. Stirring occasionally, until cheese is melted and the mixture is well blended.

Reduce heat to low, still stirring occasionally.

Serve with tortilla chips and pretzels.

I would love to show a picture of this all plated up, looking delicious, but it went fast.