Buffalo Chicken Dip

 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.