Buffalo Chicken Dip

Picture borrowed from this site

I've already expressed my loved for all things buffalo in an earlier post. But probably the most craveable version of the buffalo chicken wing would have to be the hot, bubbly, calorie-laden, heart-attack-in-a-dish, buffalo chicken dip. There is no way to fully explain how delicious it is with out making my stomach growl and my mouth start to water. I seriously have to eat a few bites and then create a 5 foot barrier around it because I have no self-control when it comes to this stuff.

The internet is full of recipes for the "perfect" dip, but I had to take elements from a lot of those recipes to create my ideal buffalo dip heaven. I'm pretty sure my version is a winner because I get request after request after demand for this every time Adam and I go to football parties. I even got yelled at by Janna because I agreed to make it for the UGA/FL game and didn't follow through. Trust me on this, make it at your own risk, and don't promise it out and not deliver. Worst mistake ever...

Buffalo Chicken Dip

1 lb. chicken breast
8 oz. cream cheese, softened
1/2 c. ranch dressing
1/4-1/2 c. Franks Red Hot (depending on how hot you like it)
8 oz. cheddar cheese, shredded
4 oz. blue cheese crumbles

Preheat oven to 350. Boil chicken breasts until cooked through. Let it cool and chop or shred it. Mix the cream cheese, ranch dressing, and hot sauce. Add chicken and stir until incorporated. Place in a 9x13 baking dish (I spray mine with a little Pam). Top with blue cheese crumbles and cheddar. Cover with tin foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. Serve with celery, crackers or Frito's.