Every single time I make this, I am asked for the recipe. I love it because I love buffalo wings but not all the mess or the fact that they are fried. I thought it would be perfect for my work party with a bunch of other realtors. I was busy working today, when I realized I had forgotten to defrost my chicken. So I dumped it into my trusty crockpot on high and it was done in about 3 hours, moist and ready for me to cut up. I took it out of the crockpot and diced it up along with my celery. I doubled this recipe because I was going to feed quite a few and my kids love the left overs. I did use one brick of reduced fat and the other full fat and it was delicious!
Buffalo Chicken DipCourse: RecipesCuisine: appetizer
1 brick cream cheese, softened
2 chicken breasts, cut up
Or you can use a rotisserie chicken
1/2 cup Frank’s Red Hot sauce
1/2 cup refrigerated bleu cheese dressing (I use light)
2-3 stalks celery, chopped
- Mix all ingredients well.
- Bake at 375 until bubbly and hot, about 30 minutes.
- Note from Wendy: When I make it, I always double it. I use one brick full fat cream cheese and one brick 1/3 fat, double everything else. You can also make this in a crock pot and keep warm for a party!