Recipe, not a scrapbook thing :) Freebies in post below.

Someone asked how to make the buffalo wing and cheese saucy dip stuff I am taking to work tomorrow. I modified a recipe so here is my version. I have tasted it and it is so creamy and cheesy, don't be afraid to be liberal with the hot sauce, the cream sauce will weaken it a bit.

Buffalo Chicken Wing/ Blue Cheese Dip

Ingredients:

4 Boneless, Skinless Chicken Breasts
6 oz (half of 12 oz. bottle) of Franks Red Hot Chicken Wing Sauce
16 oz. Cream Cheese (1 large tub)
12 oz. of Blue Cheese Dressing (I used a whole bottle)
8 ounces of cheese (I used colby jack, you can use cheddar if you prefer)
1/2 onion (chopped)
1/2 green pepper (chopped or sliced)

Directions:

Boil Chicken about a half hour until the chicken is cooked through. Remove chicken from water.
Use a fork or two to shred the chicken into little pieces.
Spread the chicken in a rectangular cake pan or casserole dish.
Spread the hot sauce on the chicken, then mix it in evenly.
Set aside the chicken dish.
Heat the oven to 350 degrees (Fahrenheit)

In a small saucepan, melt the cream cheese over medium-low heat until it is saucy.
Stir in the bleu cheese dressing.
Pour mixture evenly over the chicken.
Add chopped onion and green peppers on top.
Bake in oven 10 minutes.

Remove from oven and sprinkle the shredded cheese on top.
Put back in oven for 10 more minutes or until the cheese is melted.

Serve as is or stire it all up. Great as a dip or rolled up in a low-carb tortilla. I like it plain with nothing but a fork.