I pity the person who has not tried this amazingly addictive dip. I first made this last summer for Ian and I to share over some baked chicken but we soon learned three lessons: 1. it is very, very rich and tends to overpower anything else that it is eaten with, 2. the caloric value of one tablespoon is often equal to three days of binge chocolate cake eating, and 3. it is simply too good to keep to ourselves. Since I last made this dip I have been eager to make it for friends and family because it is just so yummy. The tangy spiciness of the Franks Red Hot and the gentle sweetness of cream cheese creates a perfect harmony with the smoothness of cheddar cheese. This time I made it for a Superbowl party and paired it nicely with large dipping Fritos. I used my Crock Pot to cook my chicken to get it ready for shedding and I am keeping the dip warm in my
Little Dipper Crock Pot (highly recommended if you don't have one!). Also, please note that it is hard to get a nice photo...that is if you don't eat it all before getting the photo!
Crack Chicken (modified)
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I used Cheddar cheese)
4 pieces of shredded chicken
1. Combine cream cheese through blue cheese in large pan on stove
2. Heat through until all cheeses are melted and mixed together
3. Add chicken to pan and heat through
4. Serve with choice of chips
