While attending #CrockpotWed Twitter Party earlier I was asked for the recipe for a favorite dip here in the Home of Chicken Wings!
Buffalo Chicken Wing Dip
16 oz of cream cheese - softened
8 oz of Franks Hot Sauce or any Hot/Wing Sauce of your choosing (we love Franks)
3/4 cup of chopped celery
2 cups of cooked chicken breast shredded
2 cup shredded cheddar cheese
16 oz of Blue Cheese or Ranch Dressing
Poach Chicken in water either on stove or in a crock pot. Remove from water when cooked through and let cool slightly. Meanwhile, pre-heat oven at 350 degrees. Shred chicken - I used two forks and just pull it all apart. Combine cream cheese, celery, and hot sauce and put into microwave at 1 minute increments until cream cheese is soft and easy to stir. Fold in chicken, blue cheese, and cheddar cheese until mixture is well mixed together. Put into oven at 350 for 30 minutes. You could also put this mixture into a crock pot and let it cook for a few hours. Those mini pots work wonders for making this dip and warming it up.
Tips - I add the hot sauce a little at a time. You can always add more, but can never take away. I add to my liking. Some like their's hot hot some like it medium hot, it all depends on your heat preference. I also only use half of the blue cheese but have used ranch dressing successfully as well. If you like a lot of chicken you can add more chicken. I've also used the canned chicken breast, it didn't taste as well as with fresh, but I didn't hear any complaints!