Buffalo Dip

I've been interested in making a Buffalo Dip for awhile but never have.  I finally did a few weeks ago and love the flavors of spicy, creamy, salty, cheesy, and the tang of blue cheese.  This recipe made a ton, and we enjoyed it for one night and some leftovers at lunch the next day.  The day after that, we used the dip for a grilled sandwich filling.  It was so good in there.  We have a European sandwich griller which makes delicious grilled sandwiches and you don't even have to use butter. I love it.  (It's different from a panini press; it was only about 14 Euros too.)

Buffalo Dip
adapted from Taste of Home

2 packages (8 ounces each) cream cheese (Neufchatel is great), softened
1/2 cup ranch salad dressing (I used "homemade" from the dry Ranch mix)
1/2 cup sour cream
5-6 tablespoons crumbled blue cheese
2 cups shredded cooked chicken (from a rotisserie chicken)
1/2 cup Buffalo wing sauce
1 cups shredded cheddar cheese, divided
1 green onion, sliced, optional
Tortilla chips

1.  Preheat oven to 350 F.  Grease a baking dish- larger than 8x8 but smaller than 9x13.  In a large bowl or electric mixer, combine all ingredients (save a few tablespoons of cheddar) until mostly smooth.  Place in greased baking dish. Sprinkle with remaining cheddar cheese; bake for 15-20 minutes until heated through and lightly bubbly at edges.  Sprinkle with onion. Serve with tortilla chips.

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