Somehow this recipe never gets old. And since the best dippers for it (tortilla chips and veggies) are gluten-free, it's a no brainer for a gathering. Sorry for no pic - it's not that pretty of a dip, so I never thought to take a picture.
Buffalo Chicken Dip
1 8 oz brick of cream cheese - I used the 1/3 less fat version
1/2 cup blue cheese dressing - I used reduced fat Kraft
1/3 to 1/2 cup Franks Red Hot Buffalo Wing Sauce, or to taste
1 1/2 cups preferred shredded cheese, divided (cheddar, monterey jack, whatever)
2 cups cooked, cubed (or shredded) chicken breast (can even used canned if in a pinch)
Bleu cheese, if desired (check for gluten- some brands ARE gf)
additional seasoning, if desired - I like garlic, red pepper flakes, and lots of pepper
I almost always make this in a small crockpot* and to be honest, I don't
really measure anything. I just dump everything in together (except
some reserved cheese) and turn on the crock. After things start to get
melty, I stir it up to mix everything. Grab a chip or a clean spoon and
taste it - you may want to add more buffalo sauce or dressing. Once
it's all melted and mix and you're ready to serve, top it off with the
extra cheese. If you're adding bleu cheese, you can either stir it in
when mixing, or add it to the top before serving.
Serve with tortilla chips and celery and/or carrots. Even people who don't think they really like bleu cheese like this.
You can also make this in a baking dish. Just mix up everything except the shredded cheese, spread in a pan, sprinkle cheese on top, and bake until heated through (30 minutes at 350 degrees)