I had a great dinner last night, followed by an even better breakfast...Chicken Wing Dip.
Not sure where this recipe originated, but my sister in law gave it to me and I have since passed it on to many.
It originally called for additional blue cheese dressing, but since I am Celiac, the blue cheese is not always gluten free, so I leave it out, as do most people. It isn't a missed ingredient at all.
2 bars cream cheese
4 celery stalks (I go about 3 stalks)
4-6 oz. Frank's Hot Sauce (go all 6, it will clean out your sinuses)
1-2 cups shredded chicken (I use 3 breasts - yes, that leaves one chicken running around with only one breast)
1 cup shredded cheddar cheese
Microwave cream cheese on high in large bowl for one minute. Stir. Add celery and hot sauce. Microwave 3 minutes. Add chicken and cheese, stir. Bake 20 minutes at 350 degrees.
Couple things: I sprinkle a little extra cheddar on top. After I add the chicken and cheese, I put it in a baking dish. I like lots of brown on top...which also means, I cook it more than 20 minutes - and I raise the temp a bit to achieve the brown. Excellent for parties, you can make it the day ahead and stick it in the fridge. We serve with (gluten free) Tositos Yellow Corn tortilla chips.
Get a spoon, you'll enjoy!