Red Hot 'n' Bleu

If this recipe were made according to its original directions, we could call it "Red Hot 'N' Bleu" Dip, but since I'm the only one who likes Bleu cheese in our house, we don't mix it in, and we can't call it Red Hot 'N' Bleu.  Oh well.  I'll have to save my cleverness for another time.  

In the meantime, here is my version (or is it JP's version? He is the one that put it together for last night's picnic) of Frank's Red Hot Buffalo Chicken Dip.

 JP Quadrupled the recipe, and I was not present when he mixed it, so if he improvised any, I'm unaware of the changes.

1 8oz package cream cheese, softened

1/2 C Franks Red Hot sauce (original flavor)

1/2 C Ranch Dressing (we used Maries)

2 Chicken Breasts cooked and chopped (I don't know if he nuked them, sauteed them, or boiled them.  I know he didn't grill them, but there's no reason why you should not grill them.)

Mozzarella Cheese

Onion Powder

Parsley

Mix together the first 4 ingredients * I would also add garlic to that top list, 1 clove minced, or granulated to taste*

Place mixture in bakind dish or pie plate, Bake at 350 for 20 mins.  Top with Grated Mozzarella, sprinkle little with onion powder and place under broiler until cheese is toasty and delicious looking.  Remove from oven and sprinkle chopped parsley over top (fresh would be SO nice!) Garnish with Celery leaves.  Serve with Celery, Chips, Bread, Spoons, whatever. (The dip is hearty and needs a substantial dipping mechanism.  We haven't tried it yet, but I'm thinking toasted French Baguette would be an excellent dipping tool)

Enjoy! Enjoy! Enjoy!

(and if you choose to take this to a pot-luck, be prepared to hand out the recipe.  If you're lucky, somebody might even tell you "This is the best dip I ever had!")