Bonnie's Buffalo Chicken DIp

By Bostoncook

Ingredients

• 4 boneless skinless chicken breast halves (about 2 pounds), boiled, drained & shredded with 2 forks
• 1 bottle hot sauce, Frank's only - (12 ounce) Crystal is so-so but do NOT use Tabasco)
• 2 packages cream cheese (8 ounce)
• 1 bottle ranch salad dressing, lowfat (16 ounce)
• 1/2 cup chopped celery
• 8 ounces shredded Monterey Jack cheese, or sharp Cheddar cheese or combo thereof

Details

Servings 20

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. In a 13x9x2 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.

3. In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a 2nd layer. Sprinkle celery over top.

4. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard.

5. Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds.

Notes: Another NYD open house item and another among the favorites and a recipe people asked for. I wasn't crazy about them personally, but every other single guest raved, so rating an excellent. Used two of the 5 oz bottles of Frank's - might have used a tad less. Cooked breasts in the crockpot to shred. Used light cream cheese and dressing, skipped the celery on top but used celery sticks to dip, along with sturdy tortilla chips.