Buffalo Chicken Wing Dip

Buffalo Chicken Wing Dip

My favorite and a easy recipe! 

Ingredients:

• 1 Package of cream cheese
• 1/2 cup of crumbled blue cheese/ or Cheddar cheese
• 1/2 cup of blue cheese dressing/ or Ranch dressing (I prefer Ranch)
• 2 Cans (12.5 oz each) of Swanson premium chunk chicken breast in water
• (Another way is to use ~2 chicken breasts shredded.)
• 1/2 cup of Franks Buffalo Wing sauce (or another sauce)
• ~1 1/2 cups of chopped Celery (added before serving)

Oven Directions:

• Stir Cream cheese, dressing, franks, cheese and chicken together in dish.
• Bake at 350 for 20 minutes or until it looks hot and bubbling. I usually leave it in for about 30 minutes or until cheese starts to darken around the edges of the pan. 
• Stir in chopped celery and serve
• Eat with corn chips because they are GF.

Crockpot Directions: 

• Cook the chicken in the crockpot with some water until falling apart. (I actually forget about it and go shopping for hours then come back and its perfect for shredding) ~3 hours on high.
• Take the chicken out and shred it into small strips or chunks. Drain the water from the crockpot.
• Before you put the chicken back in the crockpot put the cream cheese in and let it warm up so its easier to stir. 
• After a couple minutes, add the other ingredients (cream cheese, dressing, franks, cheese) with the chicken. 
• Mix it well and put the lid on keeping the temp on high. 
• Stir occasionally. 
• Put the temp on low after ~1.5 hours if you plan on eating it later or serving it later.
• Stir in chopped celery and serve.
• Eat with corn chips because they are GF.

Notes:

I personally think the crockpot method tastes better but cooking it in the oven is also delicious. This dish also freezes nicely. It makes a lot! I freeze it and heat it up later when I'm in need of a good dish that doesn't taste like its specially made to be gluten free. (I'll try to add a picture later)

Nailed it!