One in a Million Wing Dip

There must literally be a million versions of Buffalo Chicken Dip on the internet, but I made a change that I hope you'll really appreciate and that I haven't seen in any other posts. My first stab at this dish was made when I was first visiting Gabriola Island, where I now live. It's in British Columbia, Canada in the Strait of Georgia. Food in general is expensive in B.C., but especially so when the only grocery store is stocked from trucks that have traveled by 2 ferries to make the deliveries! The price of dairy products was startling enough, but canned chicken was downright frightening. There's no way to make this dip without cream cheese but I did find another way to economize and improve on the overwhelmingly rich recipe at the same time. You'll find you get all the chicken flavor with fewer calories and less cash outlay by using bouillon instead of canned or fresh cooked chicken. Also, if using this as an appetizer when friends are over, it's a little less filling without the chicken, which is a good thing; the first time I made it we all had to keep the dinner on 'warm' and go for a walk before the main course! This recipe works best in a crock pot or chafing dish, and you'll have constant requests for the recipe. By all means, share the recipe, and my web address, too!

Dine-In Buffalo Wing Dip

3/4 c hot sauce - I like Frank's brand or Crystal
2 8oz pkgs cream cheese or neufchatel
3 t or cubes chicken bouillon
1 c bottled bleu cheese dressing (substitute Ranch if you prefer)
1 c grated cheddar
lots of celery sticks and crackers or tortilla chips

Warm hot sauce over medium-low heat, add bouillon to dissolve, then stir in cubes of cream cheese until melted. Add salad dressing and cheese. Transfer to crock pot or chafing dish on low heat and maintain temperature just high enough to keep it 'dippable' and prevent the dip from becoming too thick. Surround with celery sticks and crackers/chips.