Buffalo Chicken Dip

Thank you for all the birthday wishes for little man yesterday! If he understood the blog world I'm sure he's say "thank you".

We had a low-key day on his actual birthday, with the husband out of town for work, we spent time outside and I think I sang Happy Birthday to him about 10 times. He's probably thinking, "what is this song she keeps singing so loudly?"

Laura, commented that she was happy to see we had an actual "birthday cake" for him, not a store bought one. That is also something I'm a firm believer in...unless it's a wedding, a graduation, or a party that needs to feed over a 100, bake your own cake! I think your kids will appreciate it as they get older, and don't homemade cakes just taste better?

Although, I do have to give my mom credit for this one, she's the cake baking lady and does well decorating, therefore she usually volunteers. But, if she hadn't I would have made it!

Enough of birthdays...on to today's recipe.

I first got this recipe from my sister-in-law. To this day my brother and my husband aren't really fans of it, although they do love wings, so I can't really explain it. But, everyone else I know loves it!

Buffalo Chicken Dip (makes a large batch, can easily cut in half)

3 blocks cream cheese, softened

2 large cans shredded chicken (or your own shredded chicken)

2 cups wing sauce

1 cup ranch dressing (bottled or homemade)

1 t. garlic salt

1/2 t. celery salt

shredded cheddar cheese (optional)

Mix all ingredients together and place in crock pot. Set on low for 4 hours until gooey and melty. Or place in a baking dish/ramekins and bake in the oven at 400 degrees for 20-25 minutes or until bubbly.

Serve with a good quality toasted loaf of bread, crackers, celery, or tortilla chips.

I prefer the toasted bread. I know, shocker.

You can easily add more wing sauce or less depending on your wuss factor and hot foods. I personally don't think 2 cups is hot and could easily add more. This dip is definitely a crowd pleaser, but not on any diet menu!