I have made this about once a year for many, many years. I had to go hunting for the recipe today, so decided to put it here for an easier find. When I first tasted this at a potluck, it blew me away. This will serve any number of people, just adjust the amounts.

  • Ingredients
  • Shredded sharp cheddar cheese
  • Bleu cheese salad dressing
  • Crumbled bleu cheese
  • Shredded cooked chicken
  • Frank’s Red Hot Sauce

Preheat oven to 350 degrees. Mix ingredients together and bake at 350 degrees for one hour. Use crackers, crusty bread, tortilla chips, and/or celery sticks as vehicles for the dip.

Notes: My friend Sandie gave me the recipe with some of the ingredients in very specific amounts. For example, it called for 2 cups shredded sharp cheese, 1/2 cup Frank’s, and one bottle of bleu cheese salad dressing, along with the other non-specific ingredients. Since I always make my own bleu cheese dressing, in this recipe I use mayonnaise and lots and lots of bleu cheese crumbles. Adding plain Greek yogurt, sour cream, or buttermilk in place of some of the mayonnaise would probably work well. This dip tends to separate into oils and solids because of the oil in the cheddar cheese and mayo. I don’t know how to make it not do that. I try to ladle some of the oil off before serving.

Instead of baking the dip, you could put it into a crock pot for 4-6 hours. I don’t have a crockpot.