Slice each pepper in half lengthwise; then cut into quarters. Remove any seeds and membrane to make space for your filling; set aside.
Preheat oven to 350°F. In a medium bowl, combine cream cheese, blue cheese, dressing and hot sauce, mixing well. Add chicken, stirring well. Mixture into a lightly greased 1-quart greased baking dish.
Bake in preheated oven 15 to 20 minutes or until mixture is heated through. Let cool 5 to 10 minutes.
Fill peppers with buffalo chicken mixture; Turn oven to broil. Broil 4 inches from heat 3 minutes or until peppers start to brown. Garnish with fresh parsley, if desired, and serve with crackers or fresh vegetables.
Testing note: I used a rotisserie chicken. I used FRANK'S® REDHOT® Sauce
This dip is great on its own as an appetizer and can be doubled.