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Buffalo Chicken Dip
Ingredients
4 boneless skinless chicken breast halves, about 2 pounds, poached and shredded with 2 forks 1 - 12 ounce bottle Franks Hot Sauce 2 - 8 ounce packages cream cheese 1 - 16 ounce bottle of Ranch Dressing 1/2 cup celery chopped 8 ounces shredded sharp cheddar or Monterey Jack cheese or combo thereof
Directions
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of Frank's sauce, spreading to form an even layer. In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour this mixture evenly over the chicken mixture. Sprinkle celery evenly over all. Bake uncovered for 20 minutes. Then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly...don't let the top get too browned or it will be hardened. Remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chip dippers (or spoons, like my 20 year old son says..lol!) Men in particular seem to go wild over this dip.
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