Buffalo Chicken Wing Dip

1 Brick Cream Cheese room temperature
2 thigh, bone and skin removed Chicken Thigh
1/2 cup or to taste Frank's Original Red Hot Sauce (by G0LDENJET)
1/2 stick Butter, salted
1 tsp Garlic powder
0.25 tsp Salt
1/2 cup Chunky Blue Cheese Salad Dressing
2 stalk celery finely diced
1 cup Kraft Finely Shredded Sharp Cheddar Cheese
Optional cayenne pepper for more heat

Pre-heat oven to 375 degrees.
Season chicken with a little salt and pepper. Cook covered with a little franks red hot sauce and (1/4 cup) water until almost done. Take chicken out of pan and cool. Finely dice chicken.

While chicken is cooling add 1/2 cup of Franks red hot, salt, garlic powder, and optional cayenne to the pan the chicken was in (you can keep the chicken water in if you want). Heat until well blended. Remove from heat. Add the butter in small pats. Mix in slowly. Do not reheat or the sauce will split. Add the chicken to the sauce and mix.

In an 8x8 pan spread the brick of cream cheese evenly across the bottom. Pour the chicken and sauce mixture over it. Pour blue cheese dressing evenly over that and sprinkle the diced celery throughout the blue cheese layer. Top with an even coat of sharp shredded cheddar cheese.

Bake in the oven until bubbling and cheese has slightly browned on edges. About 20 minutes. Serve with vegetable dippers or tortilla chips.

Serving Size: Makes 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FLUTEK.