Buffalo Chicken Dip
- 3 chicken breasts
- 2 (8 oz) packages cream cheese, softened
- 1 cup Ranch (or blue cheese) dressing
- 3/4 cup hot sauce (Frank's Red Hot)
- 2 cups shredded cheddar cheese
Preheat oven to 350. Boil chicken breasts, then shred. Combine hot sauce with chicken and warm through in pan. Stir in cream cheese (cut in chunks - easier for melting) and dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and stir until cheese is melted. Mix in remaining cheese or place on top before baking. Transfer to oven safe dish, bake for 20 minutes. Serve with tortilla chips, celery or anything else for dipping.