One of my all time preferred dips to make during Football Season is the buffalo Chicken dip. In all honestly this is a grand one to make for any occasion during the bitter fall and winter months. There is nothing like the spicy velvety goodness of a homemade Chicken Buffalo dip, and here is how I make mine.
I make this one in a Crockpot in order to keep it warm the entire time required. This dip is great with a couple baguettes and sturdy chips.
What you will need for my version;
Four skinless chicken breasts
A bottle of Franks Red Hot Sauce
A bottle of Blue Cheese Dressing (I also add a half bottle of Ranch, but it is not needed)
A tub of Philadelphia cooking cream cheese Garlic and herb
One stick of regular cream cheese
Four celery sticks
Boil the Chicken Breasts’ in salted water
While the chicken is boiling, turn on the Crockpot to a low setting
Cut the celery stick lengthwise, and then chop into small pieces.
Once the chicken is cooked through, no longer pink. Remove from the water and shred with two forks.
Make sure to stir until melted and well blended. At that time add 20 or more ounces of shredded Mexican cheese until it is creamy but firm.
Once warm and everything is blended it is ready for everyone to dig in.