From the Kitchen: Buffalo Chicken and Shrimp Dip

For the second month of 2013, the plan is to highlight some cooking fun.  This will keep February full of food favorites From the Kitchen!  And full of alliterations, too!

Here's a fast favorite that we made for New Year's Eve and the Superbowl.  The addition of shrimp is something we thought we invented... but a quick google search reveals we were, in fact, not the first to think of it. 

For a big batch to please any crowd:

3-4 breasts of chicken, cooked (I poach mine to make it more like pulled chicken)

13-14 shrimp, cooked and peeled

half a medium onion, diced

2 - 8oz. packages of cream cheese

about 1 cup of ranch dressing

half a bottle of cayenne pepper hot sauce

handful of each blue cheese and shredded cheddar

Cut chicken and shrimp into small diced pieces.  Place in a crock pot.  Stir in rest of ingredients to taste. (Keith says more of everything is best!) Cook on low for 2-3 hours.  Enjoy with celery, chips, crackers or french bread.

A close up of the chicken and shrimp. 

We thought it would be delicious on french bread slices
with an extra piece or two of shrimp on top.
Kind of like a mini Shrimp Po'Boy.