Recipe by Ethan's Mom
A co-worker of mine has introduced me to this dip. I have had others, but this one seems really interesting to me. I boiled the boneless chicken in water and hot sauce - made it really moist and easy to shred. I prefer to serve the celery on the side but my friend likes the crunch that it adds to the dip. This dip was such a hit at my last party!!
Top Review by courtneyok
This is my favorite chicken wing dip, so easy to make and eat. The consistency is smoother than the traditional oven recipe, and the crockpot keeps it the perfect temperature while you enjoy it. My friends, children, and children's friends all love this. I made it the first few times exactly as written. Since then, I have had made a few adjustments based on what I have on hand - used all ranch or all bleu cheese if I was out of one and also many times substitute plain greek yogurt in place of sour cream to make it a touch better for us. None of these substitutions change this. It is still great! Also, I hate celery, but this dip seems to compliment it so well that even I will eat them (although I prefer tortilla chips).
- 2 (8 ounce) packages cream cheese
- 3 -4 boneless chicken breasts, cooked and diced
- 1 cup frank's hot sauce
- 1 cup ranch salad dressing
- 1 cup blue cheese dressing
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3 -4 stalks of chopped celery (add to dip or serve on the side)