A reader sent me a recipe for this ages ago, and then I lost it. I remember thinking “Holy cow. Like hot wings in a dip? Really?” I was both repulsed and drawn to the recipe. I never made it though because the recipe called for canned chicken, and I just couldn’t swing that way. Then I lost it. (I lost ‘it’ as in the recipe, not I ‘lost it’ as in my sanity.)
I found another recipe in a free book by Gooseberry Patch, but as I started to put it together, I knew the ratios couldn’t be right. Almost an entire jar of hot sauce AND bleu cheese dressing? That sounded awful. And spicy. And soupy.
So, I tweaked the recipe. This is the tweaked version…but if you make it, do it to taste. Start with these ratios, and if you want more heat or more dressing, simply add it in to taste.
8 ounces cream cheese, softened
2 chicken breasts, cooked and diced (great use for a rotisserie chicken)
1/3 cup hot sauce
½ cup bleu cheese dressing
1 cup shredded cheddar
Mix everything but the cheddar. Taste. Add more hot sauce and dressing if you need to. Pour into casserole dish.
Top with cheddar cheese and bake in 350 oven for about 20 minutes, until hot and bubbly.
The original recipe called for 15 ounces of hot sauce and bleu cheese dressing, but that’s almost the whole jar. I just couldn’t do it. So I added less. (See above.) It’s an easy recipe; you just mix it all together. The next time I make it, I’ll probably get a higher quality bleu cheese dressing.
So what’s the verdict? WE GIVE THIS DIP 5 Pretzels!! Yay!!
Why 5 pretzels? As my cousin Jennie said “This dip is like life-changing”. Or something like that.
I threw a dip party for my dippy friends Debbie, William, Jason, Karen, and Kealoha, and everyone agreed that this dip is a rock star. It’s full of flavor, surprising, spicy, creamy, cheesy, salty, and just plain terrific.
I think you could even put this on mini rolls and have Buffalo Wing SLIDERS. Oh, man.
Or on mini rolls with a little lettuce for sliders