Ever since that lady up in Buffalo, New York, came up with her now world famous “Buffalo Wings”, I have been a wing lover ever since and have tried many different ways to enjoy this incredible treat! Some of the concoctions have been my own, and others of course are my own versions of ideas that others have thought of. Though I wasn’t the first to think of “Buffalo Dip”, I do like things my own way, so this is just how I like to enjoy it.  My hubby doesn’t care for wings, *gasp!*, I know, right?! But I absolutely love them, so whenever we’d order in, I’d go ahead and get a full order for myself, eat maybe 4 of them, then save the rest for things just like this! Pick all of the meat from the bones and store in a ziplock freezer bag removing the air when closing. Then when you want to make a little something, you already have the meat on hand! It’s a nice way to use up those extra homemade ones left over from parties such as the Super Bowl, too! So whether you use leftovers or make a fresh, homemade batch, if you’re a wing-lover too, you’ll be in 7th heaven over this dip! A rotisserie chicken and some Frank’s Red Hot sauce also works extremely well, which is what I’m going to use in this case, because, low and behold the hubs actually liked this dip! So now I have to make enough for both of us. Which works for me, because what’s the fun of eating it alone, right? Always more fun to enjoy with someone!  And be sure to go all out with assorted “chip toppers” and extra condiments to make it a party even if it’s just for your family. Life is just too short not to think of each day as being special. Always make it fun! I like to set out pickled jalapeño rings, halved and thinly sliced roma tomatoes, shredded lettuce, sour cream topped with sliced green onions, and of course, extra hot sauce! Now that’s a party! The chips are just whatever you’re in the mood for. Nacho Cheese Doritos, restaurant-style white corn chips, and even Fritos Scoops are always a good choice! But you can even make your own from cut up corn tortillas if going all out for a party. Just bake them brushed with a little oil or fry them and serve them warm and well seasoned and your guests will flip! The dip is actually very simple and easy to make, but definitely rich and filling, so if making for just two people, you’ll want to cut this into at least half, a fourth even better depending on what it’s intended use will be. If it’s just to be an appetizer to meal, a fourth is more than plenty. If it’s to actually BE the meal, on say a movie night, and you just need to indulge after a bad day, then you might want to make a half a recipe…depending on how bad the day was! 😉 I admit, I’ve actually done this! And I don’t regret it for a split second. Life is tough and full of trials, and sometimes you just need a little break and have some silly fun! I figure, it can’t really be any worse than ordering a buffalo pizza, right? And at least you can control what’s going in there. Want to cut down on the fat? Use your own rotisserie chicken or grilled boneless skinless chicken breasts, neufatchel cheese, low fat sour cream or Greek yogurt, low fat shredded cheese, and bake your own chips! Pile shredded lettuce and diced tomatoes on top after baking, and you’ve at got a little “salad” going on, too, all in one. Not a problem. And “salad” makes everything ok. 😉 So, tuck this one away for a stormy night, party, or just when you want a little spoiling! It’s so very good! Hope you enjoy and have a fantastic day!! 

PARTY-STYLE RICH & CREAMY BUFFALO DIP with BACON, RANCH & BLUE CHEESE

Enough for a small crowd, 8-12 people

2 Tbl. butter

1 large rib celery, thinly sliced

2 large fresh jalapeño peppers, deseeded and chopped fine

1 tsp. minced garlic

dash each salt and pepper

1 rotisserie chicken, remove meat and pull or coarse chop into 1″ pieces, with or without skin

1 cup Frank’s Red Hot Sauce

2 (8 oz.) packages cream cheese, cut up into small cubes

1 cup Hidden Valley Ranch Salad Dressing

3 strips bacon, cooked crisp and crumbled

2 cups shredded mexi-blend cheese, Sargento or Kraft works well, divided

a few dashes of paprika to garnish

1 cup blue cheese crumbles

chips for dipping

Extra Chip Toppers and Condiments:

sour cream 

sliced green onions

roma tomato slices

pickled jalapeño slices

shredded lettuce

extra hot sauce

DIRECTIONS:

In frying pan, melt butter and add celery, jalapeño, garlic and a little salt and pepper to taste. Sauté until celery is crisp-tender. Stir in chicken, hot sauce, cream cheese, salad dressing and bacon. Fold in HALF of the shredded cheese. Spoon into a sprayed 1 1/2 – 2 qt. casserole dish, depending on how much chicken you have, and sprinkle top with rest of shredded cheese and sprinkle tightly with a little paprika. Bake in preheated 350 degree oven until baked through, bubbly and cheese on top is melted. 15-20 minutes. Remove from oven and top with blue cheese. Broil if desired, but watch carefully and remove as soon as blue cheese starts to melt and bubble. Top with shredded lettuce and tomato, or serve that on the side. Serve with chips for dipping, and any other chip toppers and condiments as desired.