Celery sticks, chips, crackers or bread for dipping
Preheat oven to 350°F.
In a large bowl, combine chicken, cream cheese, blue cheese (or shredded cheddar), hot sauce and ranch dressing. Mix well and season to taste with black pepper.
Transfer dip to 1-quart oven-safe dish and bake for 20 minutes or until dip is hot and bubbly.
Serve with vegetables and chips for dipping.
Slow cooker instructions:
In a small slow cooker, combine the chicken, cream cheese, blue cheese (or shredded cheddar), hot sauce and ranch dressing. Mix well and season to taste with black pepper. Cover and cook on High for 1 1/2 hours or Low for 3 hours.
Garnish with sliced green onions.
This dip is often baked until hot and served warm. In the summer you can warm this in the microwave!
One of the best ways to make this, however, is in the crockpot. Easy to transport if needed and to keep the dip warm. I've given you instructions for both methods below.
I like to serve this dip with celery sticks since it’s the traditional buffalo wing accompaniment. You could also serve with carrots or any vegetable. Crackers, tortilla chips (my favorite) or sliced baguette also make great dippers.
You can also substitute blue cheese dressing for the ranch. And if you’re not a fan of blue cheese, you can also use your favorite shredded cheese such as cheddar cheese or Monterey Jack.