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
Preheat 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.
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