Buffalo Chicken Dip

B u f f a l o C h i c k e n

Dip

Ingredients 2 boneless, skinless chicken breasts 2 cups chicken stock or water 3 cups cream cheese or farmer’s cheese, softened 3 cups shredded cheddar cheese 9 garlic cloves, peeled and minced 3 tsp. white vinegar 3 Tbsp. hot sauce 1½ tsp. kosher salt

Directions 1. In the Stack Cooker 1¾ Qt. Casserole, add chicken and stock.

Cover and microwave on high power 8 minutes or until chicken registers 165 F°/ 74° C on an instant read thermometer inserted into center of chicken. 2. Transfer chicken to cutting board, shred and set aside. Save and freeze chicken stock for another use. 3. In the Stack Cooker 1¾ Qt. Casserole, stir together cream cheese, cheddar, garlic, vinegar, hot sauce, salt and shredded chicken until well combined. Cover and microwave 4 minutes, or until center is warm. 4. Remove from microwave; serve warm with a variety of crackers,

French bread slices, or raw vegetables.