This installment in our Football Food series is brought to you by OFD regular commenter Irishane. While this is technically a chicken recipe I am certain that you could substitute left over Turkey. I might try that myself.
On to the recipe.
3 chicken breasts, boneless & skinless, cooked and shredded (can also use food processor)
1/2 cup Frank's red hot sauce
16 ounces cream cheese, cold and cubed
1 cup ranch dressing (consider lite ranch)
1 1/2 cups cheddar cheese, shredded (can also try ½ cup of Cheddar and ½ cup blue cheese crumbles and add some Chipotle Powder for some extra kick)
Directions after the jump.
1- Heat chicken and hot sauce in skillet over medium heat until heated through.
2- Stir in cream cheese and ranch dressing.
3- Cook, stirring until well blended and warm.
4- Mix in half of the shredded cheese.
5- Pour into a crockpot (optional - tastes delicious right off the stove as well)
6- Top with remaining cheese.
7- cover and cook on low until hot and bubbly.
This dip is typically consumed on tortilla chips.