I found this recipe for Buffalo Chicken Dip in the Rachael Ray magazine that you can see here, but I made a few changes to mine when I made it this past weekend. Here's what I did:
-1 package softened cream cheese (8oz)
-1/2 Cup Blue Cheese salad dressing
-3/4 Cup Franks Original Hot Sauce
-3oz Blue Cheese crumbles
-1lb chicken breasts
I started by baking my chicken breasts in a little bit of chicken broth for about 30 minutes at 350°F. Then while the chicken was still hot/warm, I shredded it in my stand mixer.
To make the dip, soften the cream cheese then whisk it until smooth. Add in the salad dressing, hot sauce, and crumbles. Then stir in the shredded chicken.
I put mine in my mini crock pot and set on low for 3-4 hours, and just left it on low for the duration of our party. You could always crank it up to high for a couple hours to get it heated through then back it down to low once you start eating on it.
Serve with cut up peppers, celery, pretzel chips, and tortilla chips. Enjoy!
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