Buffalo Chicken Dip

Anyone else dealing with a serious junk food craving?  Yeah, me too.  For me, that often means chips and some kind of dip, usually of the Mexican variety.

But sometimes I want something a little hot, a little spicy, a little creamy and comforting.

Had to snap a quick pic on my phone before we ate it all!

Like this.  Yeah, this'll do.

Buffalo Chicken Dip
Recipe adapted from Food Network Magazine
Prep time: 10 minutes   Cook time: 20 minutes

8 oz (1 brick) cream cheese OR neufchatel cheese, softened

1/2 sour cream

1/2 cup Frank's RedHot sauce

2 cups shredded cooked chicken

1/2 cup shredded cheddar cheese

1/4-1/2 cup crumbled blue cheese

1.  Preheat oven to 425.

How can a recipe be bad when it starts with cream cheese and sour cream?

2.  In a medium bowl, mix together the cream cheese, sour cream, and hot sauce. Fold in the shredded chicken.

Shredded chicken soaks up all that creamy, spicy cheesiness.

2.   Spread in a small, greased baking dish, sprinkle with shredded cheddar and blue cheese crumbles and bake for 20 minutes, until hot and bubbly.  Serve immediately.

You can wait until after it's baked to top with the crumbles too.

I love that you can eat this with pretty much whatever you want: celery or carrot sticks, crackers, or (my fav!) tortilla chips.  This dip is an awesome crowd-pleaser.  Or if you've had a rough week or just the blahs lately from the NEVER-ENDING winter, there's nothing quite like hot, melty, spicy chicken and cheese with an ice cold beer for dinner.  Just sayin... ;)