Buffalo Chicken Dip

This is a killer dip that I made on New Year's Day for our Winter Classic/Football party. I have suggested lower fat ingredients, but you're of course welcome to grease it up. I mean, who doesn't want a heart attack on Super Bowl Sunday? Oh, and I can't take credit for the oily mess I've pictured below - I didn't take a picture of my results and I wanted to post this before Game Day. Mine looks much better. Trust me on this.

Behold! The greatest party dip you'll ever have. Impress your friends!

















Required software:
3-4 chicken breasts, boiled and shredded
2 (8 ounce) packages fat-free cream cheese, softened (buy the tubs – remove foil and microwave for about 15 seconds to soften)
1 cup Blue Cheese dressing 3/4 cup pepper sauce, such as Franks® Red Hot® (You could use Ranch, but I'd think you were stupid for doing so)
1 1/2 cups shredded light Sharp Cheddar cheese (or your cheese of choice)

Things for dippin:
Celery
Chicken in a Biskit Crackers
Corn chips – go with blue corn or organic – YUM!

1) Boil chicken breasts for about 15 minutes. Remove from water and pat dry. Shred breasts with two forks – pull in opposite directions. It’ll fall apart. For the love of all things holy, DO NOT USE CANNED CHUNK CHICKEN I WILL SUE YOU. Your patience will be rewarded.
2) Mix 3/4 of chicken and hot sauce in a skillet over medium heat, until heated through.
3) Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm. Add remaining chicken if you think the dip is too runny. Personal preference, I like it with more chicken.
4) Mix in 3/4 of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly and blood-slowing. Serve with dippin’ goodness!