Someone brought this dip to the 4th of July party this past weekend and I could not move away from the table. Note to self – do not recreate at home because you will eat it non-stop!

Ingredients:

8 oz cream cheese, softened

6 oz sour cream

6 oz crumbled blue cheese (I used gorgonzola)

8 oz cooked chiken, chopped (I used Perdue Short Cuts)

1/2 cup Franks Red Hot Buffalo Sauce

8 oz sharp cheddar, shredded

Directions

Preheat oven to 350F. Combine 1st 5 ingredients in baking dish. Bake 30 minutes. Tops with cheese and bake or broil additional 5 minutes or until melted and bubbly.

Serve with celery and carrot sticks and/or tortilla chips.