Buffalo chicken dip is great for parties. The problem with regular wings is that it usually takes two hands to eat while trying to balance a plate of food on your lap. With a dip you can just scoop some on a chip with one hand and enjoy all the flavor of wings while keeping your hands grease free for holding your drink of choice. This version of buffalo chicken dip is the simplest and easiest ones I have found. I have tried variations, but this is the core recipe that does not need any improvement.

Step 1: Ingredients

3 skinless, boneless chicken breasts (about a 1 1/2 lb.) you can substitute cans if your in a hurry
1 bottle of Frank's Red Hot
1 jar of Marie's Chunky Blue Cheese
2 8 oz. bricks of cream cheese

a bag of corn tortilla chips

Step 2: Prep Work

Get a large pot of water and start heating it up. I boil the chicken for about 6 minutes. Depending on the thickness that should be enough time to cook 3 chicken breasts. If you are unsure just cut some of the thicker pieces and check to see if all the pink is gone.

While you are waiting for the chicken, spread the cream cheese on the bottom of a glass baking dish. You can soft two bricks of cream cheese in a bowl without the wrappers in 25 seconds in the microwave.

Step 3: Shred the Chicken

Run the chicken under cold water a few times to cool it down. You still may have to wait a while for the inside to cool. It will taste better if you shred the chicken, instead of chopping. By tearing the chicken along the grain it will be more tender. Just use your hands or two forks.

Step 4: Add the Layers

So just spread out the shredded chicken and the pour the salad dressing and the hot sauce over the chicken. Don't worry to much about the presentation it won't last that long for people to see it!

Bake at 350° degrees for 30 minutes. Add a bag a chips and enjoy!

Some people add cheese, it doesn't need it. Some people don't like blue cheese, but they can't tell.