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Buffalo Chicken Dip

1 package Spicy Buffalo Chicken Patties (Tea Hills Poultry)

2 (8oz) packages cream cheese, softened

1 cup ranch dressing

3/4 cup red hot sauce (Blaze Gourmet)

1 1/2 cups grated cheddar cheese (Ohio Farm Direct)

2 Tbsp. extra virgin olive oil (The Olive Tap)


Heat olive oil and brown chicken patties, break up the patties so you have ground chicken. Add hot sauce and heat until cooked. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheese and transfer mixture to a slow cooker. Sprinkle the remaining cheese over top, cover and cook on low until hot and bubbly.