BUFFALO CHICKEN DIP WITH ROTISSERIE CHICKEN AND RANCH RECIPES

Steps:

• In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened. Add 1/3 cup cayenne pepper sauce; mix well using whisk.
• In 3- to 4-quart slow cooker, mix chicken, onion, 1/2 cup celery, the chicken broth, salt and pepper. Stir in cream cheese mixture.
• Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Stir in 1 1/2 cups of the shredded cheese; cover and continue cooking about 15 minutes or until cheese is melted.
• Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.

Steps:

• Preheat oven to 450°. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper. Bake until tender, 20 minutes. Reduce oven temperature to 350°. Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined. Set aside. Toss rotisserie chicken with roasted cauliflower in baking dish and spread cream cheese mixture on top. Top with cheddar and gouda and bake until cheese is completely melted and bubbly, 20 minutes. Let cool 10 minutes, then drizzle with ranch and garnish with green onions or chives and serve.