Crack Dip (aka Buffalo Chicken Dip)

Yeah, I know...this dip is everywhere.  But hey - it's a huge crowd pleaser, it's super easy to make, and it's perfect for football season (Go GIANTS!).  And although it had been a long time since I made it, I broke the dry spell on New Year's Eve.  So, I gotta throw it in here.

There definitely are a lot of variations of this recipe.  This is how I've been  making it for years - I like this one the best.  And please, whatever you do, take the extra few minutes to cook chicken breasts.  DO NOT used canned chicken.  I beg of you.

Stay tuned next week to see what I did with the leftovers :)

Crack Dip
 2 cups shredded cooked chicken (I use boneless chicken breasts, and I either bake them or boil them in chicken broth)
8 ounces cream cheese, softened
1/2 cup blue cheese dressing
3/4 cup crumbled blue cheese
1/2 cup hot sauce (I usually use Frank's)

Preheat oven to 350 degrees.  Place cream cheese in a bowl and stir.  Add dressing, cheese and hot sauce, and stir to combine.  Add in chicken and stir.  Pour into baking dish.

Bake about 20 minutes or until mixture is heated through.  Serve with crackers and celery.

**You can also cook this in the microwave, uncovered, for 5 minutes (stirring halfway through)...or in the crockpot for a few hours on low**