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Buffalo Wing Dip

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two 13-oz cans chunk chicken, drained
1 1/4 c Texas Pete hot sauce
1 1/2 Tbsp yellow mustard
1/2 Tbsp garlic powder
1/2 tsp black pepper
2 dashes liquid smoke
1 tsp chicken bullion
two 8-oz packages cream cheese
1 c sour cream
1 1/2 Tbsp ranch dressing mix
1 1/2 c shredded mild cheddar cheese

Combine hot sauce, mustard, garlic powder, pepper, liquid smoke and chicken bullion in a bowl; mix well to combine. Put mixture and drained chicken in a large cast-iron skillet, heat to simmering over medium heat, reduce heat to medium-low and simmer 5 minutes, stirring occasionally and breaking chicken up finer. Stir in cream cheese, mix well and allow to return to simmer. Stir in sour cream and ranch mix, mix well and return to a simmer. Mix in half of the cheddar cheese and heat with stirring until cheese is incorporated.

Transfer to a 2-quart casserole dish, top with the remaining cheese, and bake at 325 degrees F until cheese is melted and bubbly, about 8 minutes.

This recipe was adapted from

This recipe last updated: 11 August 2014

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