I love chips, and when you add homemade dip to the mix things start to get dangerous *lol*. I recently made my “tweaked” Buffalo Chicken Dip Recipe, and it didn’t even last more than a day because it is that good! The reason I say it is tweaked is because after several trial and error batches I finally made the perfect batch. When it comes to this dip I am a true believer in using certain brand name ingredients. I have used generic brands of hot sauce, and blue cheese dressing, but nothing compares to Franks Red Hot, or Ken’s Blue Cheese Dressing. I also do NOT use canned or boiled chicken in my dip recipe, in fact I grill my chicken outdoors on a charcoal grill. the flavors from the grilled chicken makes this dip so unbelievably good, and addicting!
1 9oz bottle of Ken’s Blue Cheese Dressing
1 80z bottle of Frank’s Red Hot
1 80z package of cream cheese
3 chicken breasts-fully cooked on a charcoal grill for added flavor!
1 celery stalk
shredded cheddar/mozzarella cheese–I used and loved the mozzarella…hey I did say it was a “tweaked recipe” haha!
Pre-heat oven to 350 degrees
Fully cook the chicken on a charcoal grill, shred when cooled
In a large mixing bowl, handmix all of the above ingredients except for the shredded cheese.
Place all ingredients in an 8×8 pyrex, or casserole dish
top with shredded cheese
bake for 25 minutes
~~*Enjoy with Chips*~~
***Warning this is way too good, and will make you gain weight!!!***