Buffalo Chicken Dip

If you like chicken wings, you'll LOVE this awesome dip!

I prefer to use a rotisserie chicken but you can also use 2 cans of chicken if you prefer, it is actually less expensive.

Shred your chicken, add to a fry pan with your Franks Red Hot sauce. Stir until combined and heated through.

Once everything is ooey gooey and melted, it should look like this.

Mix in 3/4 of the shredded cheese, stir until melted. Now you can either top with remaining cheese and then serve or place in a pie plate or other short brimmed dish, top with remaining cheese and bake until bubbly.

Add 2 bricks of cream cheese (the yummy part) and stir until completely melted over med-high heat.

Add 1 cup of bottled ranch dressing and stir until combined.

I prefer to place my mixture in a dish, top with remaining cheese and then pop it in the oven when company arrives - takes about 15-20 minutes until its all bubbly and yummy!

I prefer to dip with celery but hubby like tortilla chips.
I promise you'll LOVE this, how could you not?

Seriously, I'm drooling just writing this post....Mmmmmmm

Buffalo Chicken Dip
INGREDIENTS:
1 rotisserie chicken or 2 (10 ounce) cans chunk chicken,
drained
2 (8 ounce) packages cream cheese, room temp
1 cup bottled ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese 
(I use most any cheese I have on hand) 
Celery - as much as desired, tortilla chips and or crackers

DIRECTIONS:
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. 
2.Stir in cream cheese until melted.
3.Add ranch dressing. Cook, stirring until well blended and warm.
4. Mix in half of the shredded cheese
5. Transfer to a pie plate or other low sided serving dish, top with remaining cheese.
6. Heat in oven at 350 for approximately 15-20 until cheese is melted and ooey gooey.

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