INGREDIENTS

• 3-4 cooked shredded chicken breasts
• 2 (8 ounce) packages cream cheese, softened
• 1 cup bleu cheese dressing
• 3/4 cup hot pepper sauce
• 1 1/2 cups shredded Cheddar cheese

DIRECTIONS

Mix all together, expect the cheddar cheese and microwave until warm. Spread in a baking dish and top with cheddar cheese. Bake at 350 until cheese is melted and bubbly.

Or you could just mix it all together and bake until hot and melty, my husband puts the cheddar on top though.

Enjoy with corn chips or celery or both!

OMG, this is something I'll need to try!!!! Thanks for posting, TM.

Can mild taco sauce be substituted for hot pepper sauce?

Kate - If it's the heat you are worried about, rather than taco sauce, why not buy a bottle of of mild wing sauce and add enough to your taste.

Taco sauce wouldn't work. The 'kick' to wing sauce is merely vinegar and hot pepper liquid and taco sauce just doesn't have the same taste. It's not in the same taste 'family.'

What harv said. I don't like my wings hot, so my husband has to not put so much hot sauce in this. I think the cheese helps to tone it down at bit also.

The cream cheese will tone it down some. There's oils in the hot peppers they make the sauce from that dairy products will subdue. That's why restaurants serve sour cream with hot Mexican or Tex-Mex dishes. Go with the milder hot sauce.

People love this dip! I use franks hot sauce and you can cut back if you wish. I have also heard you can substitute Ranch for the bleu cheese but have not tried it myself. This is sure to be a hit!

OOOO EVIL!

I'm at my desk at work, during the breakfast hours, and now all I want is this!!! I'm going to try it, but using the ranch instead of scary bleu cheese.

I've also heard of using these same ingredients as a topping for pizza...a 'buffalo" pizza.

Now, there's a thought...

Yes, Two Cousins has a buffalo chicken pizza that is VERY tasty!

And yes there are variations that include ranch dressing, but my husband loves bleu cheese. I've never really wanted to eat it, and the first time I had the dip I was a bit hesitant but it is so good, I overlook the bleu part of the cheese.

mmm...this is making me hungry and I just ate.

All day this was on my mind. Luckily I had all the ingredients when I got home. OMG! So good!

So does Marion CourtRoom and they sell a ton of them. Thursday nights is 1/2 price pizza night and they are 4 slice pizzas for about $4.00 (after the half price, lol)

My sister in-law makes this, and it is the bomb.

Now sub it in Stewies Stromboli and kapow!! Sounds like a plan!!

Twin, do you think you could do the baking part in the microwave until cheese is melted? This would be great for the bay but I have no oven.

here's the slow cooker version, it calls for ranch but you could sub. bleu cheese if you want

http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/Detail.aspx

edit:

Here are the microwave directions. Please note this is about 1/2 the recipe amount I posted earlier (hot sauce is a bit more). I think I'd still go with the slow cooker, I think that is more like an oven than a microwave, if that makes sense.

http://www.franksredhot.com/retailrecipeview.php?id=9543

THANKS I have had this before and it is delish!!!!!!! We get invited to so many parties at the bay and the host provides the main dish but we need snacks to take. Awesome.

By the way bleu cheese should eb a food group and the fat free isn't bad either.

This is the ONLY way I eat bleu cheese. I'm not a cheese fan, which is sad because there are things I'd like to try, but they have scary cheese in them.

You could probably sub in the low-fat cream cheese also. Just don't tell anyone and they'll never know.

Hey girl when I eat this, i will not be counting calories. I will use Maries bleu cheese which is the best other than Quips home made. I bet this would eb good with bleu cheese chunks in it too!!!!

You should really try different cheeses. Assagio is awesome but very fattening. I love feta and once in a while will do gouda but rarely.

There is a shredded parmigianno reggiano cheese for one of my recipes that is so good but very expensive. I know most delis will let you taste before you buy.
Of course good old fashioned swiss is the best for omlets and grilled cheese sandwiches.
Also the cooper sharp is great for roast beef and ham.

Dh likes Ken's. I think I'm okay with harder cheeses, and mozzerella, but that feta is a scary one. And I'll only eat the cheese in something, not alone so unless the deli is going to supply me with a lasagna or something I doubt I'll be testing it out there. My daughter prefers the baby swiss, but since I've not tried either I have no idea what the difference is. I guess it's less "swiss cheesey". I have started branching out though. I like to melt provalone over the buffalo chicken lunch meat in the toaster oven. Baby steps.