My Buffalo Chicken Dip -Small Batch Little Dipper Crock Pot, Oven or Grill

Do you know what tomorrow night is? It's the first Eagles pre-season game, Woo-Hoo, football is back! I think I'm gonna play with my new Little Dipper Crock Pot this season:@) I love the smaller size, approx 2 C, and it will show that you can still have fun with snacks even if you're making something for one or two people (which is a theme I've always wanted to expand upon on the blog). I'll also suggest a use for leftovers, if there are any... First up, Buffalo Chicken Dip. This is my twist on it, my version is a little crunchier than most with diced onion,  jalapeno (or bell pepper) and celery.

The recipe can be easily increased for a larger crowd and it can be heated in a Crock Pot, 

in the oven or on a tailgating grill too. 
And yes, I just ~may have~ called this lunch and did give it my 'darn good' label:@)

This is the first time I've ever bought canned chicken, seriously? 

You could also use leftover or rotisserie chicken. 

I picked up a 5 oz can at Walmart for 94¢, 

after I drained it well I ended up with a generous 1/2 C of meat.

Leftovers? Wing lovers would enjoy this served cold schmeared on a bagel... It was amazing!

A more tame option, heat it up and stir into some macaroni for lunch.

My Buffalo Chicken Dip
Ratio = For each:
5 oz can chicken drained well or generous 1/2 C shredded meat
4 oz cream cheese, softened
1/4 C cheddar cheese, shredded and room temperature
2 Tblsp onion, 1/4" dice
2 Tblsp celery, 1/4" dice
2 Tblsp jalapeno or green bell pepper, 1/4" dice-I used a cleaned 'peno
2 + Tblsp Frank's hot sauce or buffalo sauce to taste-I added 2 tsp more to make it hotter for me
1 Tblsp blue cheese dressing

1. Add everything to crock pot. I covered my Little Dipper Crock Pot, it took about 1 hour to heat through. (Cold cheese will take about 2 hours.) I stirred it every 15 minutes so it didn't burn on the sides. Lift lid off to the side so condensation doesn't drain back into the dip. 
2. Alternately: Mix everything and add to baking dish or small foil pan for grill. Bake at 350 degrees, uncovered, for 20 minutes, or until hot and bubbly. Or place over indirect medium/hot heat, uncovered, for 20 minutes or until hot and bubbly.
3. Serve with tortilla chips, ripple potato chips, Fritos type corn chips, toast or pita crisps, or vegetables (celery, bell peppers and carrots.)

Enjoy a munchie, root for your team, and have a happy day:@)

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