Okay, some of you have heard of the famous “Crack Dip” – and others of you are like me, who apparently has been living under a rock my entire lifetime because frankly? I had never heard of Crack Dip....And here I thought I was cool….and hip…but alas…I missed the boat on this one. Either that, or my circle of social friends don’t deal with Crack Dip. Because not a single friend has ever brought this dip over to any of MY parties. Losers.
So – here’s the recipe that I found on the internet – but if you do a google search, you’ll find like, 100 variations of it. Which is understandable – because think about it, there’s probably 100 different versions of the chocolate chip cookie and that’s just a freakin’ cookie. Seriously - how many different ways can you make a chocolate chip cookie? So - imagine the variations on a dip....
8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 cans chicken breast (or if you’re uncomfortable with canned meat, you can shred up a rotisserie chicken. Snob. Hehe..just kiddin’ ya’ll!)
Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dress, buffalo sauce, and cheese. Stir until combined. Stir in chicken. Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.
NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.