Well football season might be over, but you never know when another party is around the corner, so I still think this amazingly delicious dip is still relevant, even post Super Bowl. In the weeks leading up to the big game, I started to see recipes for this stuff popping up all over the place, and I was intrigued. I had never heard of buffalo chicken dip, but the boyfriend is a wings fanatic, so as soon as I heard about it I knew I would have to try it. I read a million different variations and then just kind of "winged" it (lol, puns). The result was beyond, creamy, cheesy, spicy, and decadent goodness.
Buffalo Chicken Dip
2 boneless skinless chicken breasts
1 16 oz bottle of buffalo style hot sauce
1 16 oz bottle of blue cheese dressing
2 8 oz packages of cream cheese
1 1/2 cup of blue cheese crumbled, divided
1 8 oz bag of shredded mozzarella cheese
Bring a medium pot of salted water to boil, and boil chicken until cooked through, about 25 minutes. Let chicken cool and then shred. Pre-heat the oven to 350 degrees. Place shredded chicken in the bottom of a deep baking dish and pour hot sauce over chicken. In a large bowl microwave cream cheese until softened, about 45 seconds. Pour blue cheese dressing into cream cheese and stir until smooth. Pour over chicken and add 1 cup of blue cheese. Stir everything together until incorporated and mixture is light pink. Top with mozzarella cheese and remaining blue cheese and bake for 30-40 minutes, until the top is golden and melted. The dip can also be made in advance and covered and refrigerated before baking. Serve with tortilla chips, celery, pita chips, or just about anything you can dip. Enjoy!