Buffalo Chicke Dip

I was never a big fan of spicy food until I went to college, when I became fully immersed in American culture.  Americans seem to be really obsessed with everything spicy.  They put hot sauce in EVERYTHING!  I was pretty perplexed by this eating behavior.  Five years later, I find myself enjoying spicy food quite a bit.  One of my favorite dishes is buffalo chicken dip.  I'm going to share this recipe I got from Frank's Red Hot website. 
 

INGREDIENTS:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup hot sauce
• 1/2 cup shredded mozzarella cheese - most people use bleu cheese, but I don't like it, so I use mozzarella instead.  
• 2 cans (12.5 oz. each) of chicken in water, drained.  Or you can substitute 2 cups of shredded cooked chicken.

DIRECTIONS:

• HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
• MIX in salad dressing, hot sauce and cheese. Stir in chicken.
• BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
• Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
  

Everything mixed in my baking dish.

I decided to try something new this time.  Instead of serving in the baking dish, I got a thing of bread, cut open the top and inside to create a bread bowl serving dish.  While the dip was baking in the oven, I prepped the bread. 
 

Spooned the dip into bread bowl.  The dip tasted pretty good with the bread.  However, the bread was too soft to really scoop the dip out.  I suppose if you toast the bread pieces, it would make it easier to eat.  While it looks nice serving in a bread bowl, it's not the most efficient way to eat the dip.  I probably won't do this again.