½cupblue cheese dressing(ranch dressing may be substituted)
¼cupbuffalo wing sauce(mild or hot)
½teaspooncelery salt
2cupschopped thawed frozen grilled chicken breast strips
½cupcrumbled blue cheese(shredded cheddar cheese may be substituted)
⅓cupdiced celery
1sliced green onion
Instructions
Coat the inside of a crockpot with nonstick spray. Add cream cheese to the crockpot, then top with dressing, buffalo wing sauce, chicken, ½ of the cheese, and all of the celery salt.
Cover and turn on low for 1½ hours. Stir to combine all ingredients then continue cooking until the dip is heated through, about 30 minutes to 1 hour more.
Once the dip is warm, taste test and adjust with additional buffalo sauce to increase heat, or salt and pepper to taste.
Sprinkle the remaining cheese, diced celery, and green onion over the top.
Notes
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VARIATIONS: The celery and green onion and freshness and a nice crunch, but may be omitted; use cheddar cheese in place of blue cheese - or a combination. It's tastes great to use cheddar in the dip and top with blue cheese; Use hot or mild buffalo sauce - any favorite brand will do; Ranch dressing can be substituted for blue cheese; Canned cubed chicken or rotisserie shredded chicken may be substituted (make sure to cut up any larger pieces).
TIP: There is a variance in taste and heat level amongst buffalo sauce brands. I like to start with ¼ a cup and add more as needed. Do a taste test before adding the toppings and adjust the heat level and add salt and pepper to taste if needed.
SERVING SUGGESTIONS: Drizzle with a little extra buffalo sauce for color before topping with celery and onion. A few sprinkles of blue cheese add texture. Serve with celery and carrots sticks, tortilla chips, crackers, or small toasted bread slices.