Just in time for tailgating! Vanessa has a pretty easy recipe that easily pleases, and there's both an oven method and slow-cooker method.
1 1½-lb. chicken (can be boneless breasts or thighs, your preference)
8 oz. cream cheese
1 cup Buffalo wing sauce
¾ cup ranch dressing
2 cups shredded sharp cheddar cheese
⅔ cup blue cheese crumbles
8 slices of bacon, cooked and diced
½ cup pickled jalapeños, diced (feel free to leave out, or use less, if you don't like a lot of spice)
Scallions, for garnish
Tortilla chips, carrot sticks, and celery, for dipping
1. Cut chicken into chunks, then cover with water in a pot. Bring to a boil on high heat, cooking for about 20 minutes, until pink is gone from the meat. Any questions about doneness, use a meat thermometer; internal temperature should be 165° F.
2. Drain water and shred chicken, using your preferred method -- two forks, your hands, etc. Be sure to let the chicken cool first if you plan on using your hands!
3. In the same pot you used to boil the chicken, add the now-shredded chicken, cream cheese, Buffalo sauce, ranch dressing, shredded cheddar (reserve about a ¼ cup or so for topping at the end) and blue cheese crumbles, chopped bacon, and jalapeños.
4. On medium heat, let the cheeses melt, and mix everything thoroughly.
5. Pour into a casserole dish.
6. Top with remaining shredded cheese and scallions, and bake in a 400°F oven until the cheese has melted and browned slightly, about 10 minutes.
5. Add to a slow cooker on HIGH heat.
6. Top with remaining shredded cheese and scallions.
7. Serve when the cheese on top has completely melted. Switch to WARM or LOW setting for serving. This can sit well for hours!
Serve your dip with tortilla chips, carrot sticks, and celery!
Servings: I would estimate this recipe is good for about a dozen people or so, if you're serving this alongside a couple other dishes at a party, for instance. For reference, it fills about half of a 6-qt. slow cooker.