Championship Dip

Today, we held our 2nd Annual Department Dip Day contest at work.  The rules were simple, anyone who wanted, could bring in a dip (sweet, savory, salsa, etc.) and the department would provide the dipping vessel (i.e. chips, pretzels, veggies, etc.).  Everyone would sample the varying dips, and then vote for their top 3.  A first place vote was worth 5 points, a 2nd place vote was worth 3 points and a third place vote was worth 1 point. 

We had 19 different dips entered in the contest.  Interestingly, not 1 salsa.  Anyway, my Buffalo Chicken Dip won first prize.  I get bragging rights, and the Henck Cup, named after the winner of our first dip day contest.

I'm pretty thrilled since this is the first time I've made this dip.  I found the recipe a couple of months ago, and decided on Monday that it would be my entrant into the contest.  I based the dip off this recipe from allrecipes.com, but I modified it to fit my tastes.  I should have taken a picture, but I failed.  However, if you like Buffalo Chicken Wings, you will really like this dip.

Here's the recipe:

Ingredients:
2 8 oz. packages of cream cheese, softened
1 cup Frank's Red Hot
2 cups cubed grilled chicken (dice it up very small)
3/4 cup Bleu Cheese Dressing
1/4 cup Bleu Cheese Crumbles
1 cup Mild Cheddar Cheese

Directions:
1 - Preheat the oven to 350 degrees.
2 - In a medium bowl, mix the cream cheese and Frank's Red Hot until well blended
3 - Add chicken, cheeses and dressing to the bowl and mix
4 - Pour mixture into a 9x13 baking dish and bake for 30 minutes
5 - Transfer to a crockpot to keep warm.  Serve with tortilla chips.