Buffalo Chicken Dip

First I apologize for my lack of final product photography. It was eaten so quickly there simply wasn't time. Next time I make it, I will update this post with a lovely picture of dip being scooped up on a tortilla chip. Normally I would wait, but I felt that the public service announcement that I am about to make trumped photography.

I love Buffalo Chicken Dip...when it's done right. Unfortunately, it's a down-right shame what some people have done with it. I hate to be so upfront, but something must be said and I don't care what the back of Frank's Red Hot says: if you are one of those people who uses canned chicken (I shudder) to make this hot dip, you should take a serious look at your cooking methods. And I mean a serious look. You shouldn't bake canned chicken. It's disgusting. Please stop doing it. For this reason, I am afraid to eat it at other people's houses. I can't stress enough. Please stop using canned chicken. Use boiled breast meat, rotisserie chicken meat, I don't care - use last night's leftover roasted chicken. For the love of God, just stop using the $#^& in the can.

Okay I'm done. Thank you for listening. Now onto my recipe. You can use a small crock pot or the oven.

{Click Here for the Printable Recipe}

Ingredients:
2 Boneless Skinless Chicken Breasts*
12 oz. Philadelphia Cream Cheese (1&1/2 packages)
1/2 Cup Shredded Medium Cheddar Cheese, heaping
2 Tblsp Crumbled Blue Cheese
1/2 Cup Blue Cheese Dip, heaping
1 Cup Hot Sauce, heaping
Salt & Pepper to taste

* You can use the meat picked from a rotisserie chicken. Super delicious. I used breast because it's healthier and I had it on hand.

Directions:

Here are your ingredients, including those for the Blue Cheese Dip.

First wash and trim your chicken breast. Cover with cold water add a pinch of salt and bring to a boil. Cook for about 20-25 minutes or until chicken is done.

In a medium bowl, combine 1/2 cup Blue Cheese Dip, cream cheese, shredded cheddar, hot sauce, and a dash of salt & pepper.

Shred the chicken using two forks. Add to the dip. Stir well.

Transfer dip to a small crockpot and cook on high for 2 hours, stir occasionally. I'm sure you can also bake it in the oven. I've never done it because I like to prepare any food possible way before the arrival of the crowd. To bake in the oven, I'd imagine you'd want to cover and bake at 350 for approx. 30 minutes.