Crack Dip. Doesn't sound very appetizing. But it is. If you are going for the white trash vibe, feel free to refer to it as "Crack Dip." If you like to keep it on the classier side, you can refer to it as "Buffalo Chicken Dip."
This recipe made the blog rounds awhile back and was dubbed "Crack Dip" because of how addicting it was. I made this to try out for the Super Bowl and was hooked. Luckily, we had an appetizer pot luck at our Growth Group that night so I was able to bring this along with the meatballs and not eat it all by myself.
It tastes just like buffalo chicken but in a dip form. We served it with chips but you could also serve it with celery (or other vegetables), bread chunks (you could scoop out a bread bowl and place this inside and use the extra bread to dip), crackers, pretty much anything that sounds good to you.
I modified the recipe from Frank's Red Hot Website because the original called for canned chicken chunks and Blue Cheese Dressing and Crumbles. Taking the extra time to cook and shred chicken breasts will definitely make this dip taste better. If you like Blue Cheese, feel free to substitute or mix with the ranch and mozzarella.
Buffalo Chicken Dip
Source: Frank's Red Hot Sauce
8 oz cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup Frank's Red Hot Buffalo Wing Sauce
1/2 cup shredded mozzarella or cheddar cheese
2 boneless, skinless chicken breasts, cooked and shredded
Preheat oven to 350º. In a deep baking dish, mix cream cheese, ranch dressing, buffalo sauce, and cheese. Stir until combined and then add in chicken and stir.
Bake uncovered for 20-25 minutes, until heated through. Serve with whatever you like. Enjoy!