The very first time I tried a Buffalo Chicken Sandwich, I was hooked.
The combination of hot sauce, blue cheese and crunchy celery kept me coming back for more.
I have a tendency to "obsess" a bit about things. When I find something I like I have no problem eating it over and over, back to back for days.
I like this recipe because it can be made in the crockpot, in the stove or thrown together in the microwave.
I like to cook this dish in the crock pot if I have the time. I also make a large loaf of warm bread for family and friends. You can find the recipe that I use for the bread here. I chop extra veggies for those that cannot eat the bread (like me).
I also think that this could be made without the chicken pieces and still taste yummy for your friends that don't eat meat.
Recipe: Buffalo Chicken Dip
1 (8-ounce) package cream cheese, softened
1/2 cup of mayonnaise
1/2 teaspoon minced garlic
1/4 cup of green onions, diced
1/2 cup Franks hot sauce
1/2 cup Jack or Cheddar, shredded
1/2 cup mozzarella cheese, shredded
1.5 cups of cooked,diced chicken
1/2 cup blue cheese crumbles
2 celery stalks, diced for garnish
Serve with celery sticks, crackers or fresh bread
I used my crockpot to prepare this dip. If you wish to use your oven, preheat oven to 350. Use a pie dish and cook for 30 minutes or until bubbly.
To prepare in the crockpot: Add cream cheese, mayonnaise, garlic, green onions and hot sauce. Combine until mixed, it does not have to be smooth.
Add cheese and chicken. Mix well.
Cook on high for 2 -3 hours. Check every so often and stir.
Transfer dip to a pie plate and garnish with blue cheese and celery pieces.
I used the left over dip on a salad the next day.
I grilled my lettuce on the grill with a bit of olive oil, salt and pepper. Warmed up the dip and enjoyed a buffalo chicken salad. It was delicious.