Buffalo Chicken Dip

This is one of the appetizers I made for the Progressive Dinner. I found this recipe on pinterest--side note: I have become addicted to this website! If you do not have an account, you might want to avoid signing up for one. It will take up entirely too much of your time! But it has given me tons of new recipes that I want to try. This recipe came from The Girl Who Ate Everything blog. As she said, "don't be turned off by the picture...it's hard to make this dip look pretty." Although it might not be pretty, it sure is tasty! It is also known as crack dip, because it is so addicting. Out of the 4 dips I had at the dinner, this one disappeared the fastest. It's also incredibly easy to make--I even cooked mine in the microwave. For you Rebel fans, this would be a great appetizer for the Grove!

Buffalo Chicken Dip

Ingredients:

1 (10 ounce) can chunk chicken, drained

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Directions:

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. Serve with chips for dipping.