Buffalo Chicken Dip
4 boneless skinless chicken breast halves,
boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank’s Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese
Heat oven to 350 degrees F.
In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat
with entire bottle of Frank’s hot sauce, spreading to form an even
layer.
In a large saucepan over medium heat, combine the cream cheese with
entire bottle of Ranch dressing, stirring until smooth and hot. Pour
evenly over the chicken mixture. Sprinkle celery over top. Bake
uncovered for 20 minutes, then sprinkle cheese over top and bake
uncovered for another 15 or 20 minutes until just hot and bubbly. Let
stand 10 minutes before serving with celery sticks or any sturdy
dipping chip.