Buffalo Chicken Dip
2 8oz pkgs Cream Cheese - get the brick.
4* 12 oz cans Chicken Breast packed in Water - I usually go for whatever is on sale.
3/4 cup Ken's Steak House Blue Cheese Dressing
3/4 - 1* cup Buffalo wing sauce - I prefer Frank's Red Hot Sauce, but you can get whatever you like.
1/2 cup crumbled blue cheese (optional)
Crackers, veggies, pita chips, etc.
Place Cream Cheese, blue cheese DRESSING, and buffalo wing sauce in a large Crock Pot (at least 4 qts) and turn on HIGH.
Drain chicken and add to Crock Pot. Cover with lid and let it sit for at least 45 minutes. Then stir to combine all ingredients, using a fork to shred the chicken, if needed. Once all ingredients are combined well, turn heat to low.
When you arrive at your destination, keep Crock Pot on Warm and top with blue cheese crumbles. Serve with pita chips, fresh veggies, crackers, whatever!
If you prefer creamier dips, you can add less chicken, or add more chicken if you prefer a meatier dip.
If you're not the biggest fan of buffalo wing sauce, or can't handle really spicy stuff, I recommend adding about HALF the amount. You can always add more if it's not spicy enough, but it's hard to add other ingredients to make it less spicy.