You’ve likely seen this recipe all over the blogosphere, and this one is no different. Crack dip is my most requested dish ever. It’s easy to make, perfect football food and there are rarely leftovers. It’s buffalo chicken wings without the fuss. There are no bones to deal with and no sticky fingers to lick, that is, unless you use your hand as the method of getting this mouthwatering goodness into your mouth (and I promise not to laugh if you do). It’s that good.
The Franks Hot Sauce is what really makes this dip, so make sure you seek it out instead of settling for a different brand of wing sauce.
Crack Dip – adapted from Christine’s Cuisine
– 1 8oz. Package Cream Cheese
– 1/2 Cup Blue Cheese Dressing
– 1/2 Cup Franks Hot Sauce
– 1/2 Cup Blue Cheese, plus more for topping
– 2 10 oz Cans Canned Chicken (or 2 Cups Shredded Cooked Chicken)
– 2 Celery Stalks, chopped
– 2 Scallions, chopped
Combine all ingredients in a microwave safe dish. Nuke for 5 minutes then stir until really well combined. Top with blue cheese crumbles and scallions.
Serve with tortilla chips, baby carrots or a spoon.