Buffalo Chicken Dip

Monday, September 1, 2008

Okay, no pics for this dish. It was for a potluck at work, so I assembled it there. I don't usually subject my co-workers to dishes I haven't sampled, but this one sounded so good I had to try it. My gut was correct...this dip is delish!



1 1/2 pounds cooked chicken, shredded
2 (8 ounce) packages cream cheese, softened
16 oz bottle Blue Cheese dressing (can substitute Ranch)
1/2 to 1 bottle pepper sauce, such as Franks Red Hot, depending on how hot you like it
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers ( like Chicken In A Biscuit)


Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

NOTE: We love blue cheese, so when I added the cheddar, I also added Blue Cheese crumbles. Only do this if the crowd you are serving to LOVES Blue Cheese, because it was a strong flavor. I loved it!




Bonnie said...

I love blue cheese so will sure try it. Bonnie

mom said...

Saw this on PW. Makes a lot, doesn't it? If Bonnie tries it, then I'll know if it is a keeper.


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