There are many variations of the red hot buffalo wing dip, and you can pretty much do what you want with it. Most recipes, for convenience, call for canned chicken. However, my personal version of the Buffalo Wing Dip uses store-purchased rotisserie chicken because it provides better flavor. Texture lovers like to add diced celery for crunch- it is an option in this recipe.
1 Rotisserie chicken (cooked and shredded)
8 oz. Cream Cheese
1 Cup Blue Cheese Dressing
1/4 – 1/2 Cup Louisianna style hot sauce (Frank’s)
2 Cups Grated Jack or Cheddar Cheese
1/2 Cup Finely Diced Celery (optional)
Melt the cream cheese and the dressing together in a small suuce pan. In the meantime, mix the shredded chicken and the hot sauce together in a bowl. Add the melted blue cheese to the chicken, and mix in one cup of the grated cheese. Place mixture in a greased 9 x 13 baking dish or deep pie pan and sprinckle remaining cheese over the top. Bake at 375 for 30 – 35 minutes, until the mixture is bubbly and the cheese is beginning to brown.