There are a lot of versions of "Buffalo Crack Dip" around the interwebs, and every version I have tried is just as addicting! Josh and I snacked on this while watching football on New Years Day. I really like the creaminess, and we add lots of chicken so it is quite filling. My only issue with this recipe is the color - the Franks Red Hot sauce is diluted with cream cheese and dressing, leaving a slightly pink-hued dish. But its the taste that counts, and Josh didn't seem to mind. Beware, this dip has quite a kick!
Cheesy Buffalo Chicken Dip
adapted slightly from Frank's
makes 3 cups
1 package (8 oz.) cream cheese, softened (I use fat free)
1/2 c. blue cheese crumbles
1/2 c. blue cheese OR ranch dressing
1/2 c. Frank's Red Hot Buffalo Wing Sauce or Cayenne Pepper Sauce
2 c. cooked chicken
Tortilla chips for serving
Preheat oven to 350 deg F. Shred chicken or chop into small pieces. (You can use canned, but we just boil 2 chicken breast halves and then shred it - we had closer to 3 cups.)
Mix cream cheese, blue cheese, dressing, and red hot sauce together in a bowl with a spoon or fork. Clumps of cream cheese is ok. Add chicken and stir to combine.
Transfer mixture to a pie plate or 6-9" baking dish. Bake at 350 deg F for 20 min or until hot and bubbly. (Alternatively, you could heat in a crockpot until hot, about 60-90 min, and turn down to warm to serve at a party.)
Stir and serve, we like it with tortilla chips.