Buffalo Chicken Dip ~ posted by Amy in MD

4 boneless skinless chicken breast halves, boiled and shredded
12 oz. bottle Frank s red hot buffalo wing sauce
2 8oz. packages real cream cheese
1 16oz. bottle ranch dressing
½ cup chopped celery
8 oz. shredded cheese (combination Monterrey Jack and cheddar)

In a 13×9 pan, combine chicken and bottle of Frank s sauce. Spread to cover bottom of pan. In a saucepan, heat cream cheese and ranch dressing on medium heat unil smooth. Pour over chicken. Sprinke celery on top of sauce. Sprinkle cheese on top. Bake uncovered in 350 degree oven for 30 40 minutes. Watch top to make sure it doesn t burn. Let stand for 10 min. Serve hot or warm with a sturdy scoop-able chip Fritos scoops tasted GREAT! Second would be a tortilla scoop or celery sticks (if the chicken was thinly shredded.)


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