Buffalo Chicken Dip

Buffalo Chicken Dip

• 1 1/2  lb. cooked chicken breast, shredded
• 2 (8-ounce) packages of cream cheese, softened
• 1 cup ranch or blue cheese dressing
• 3/4 - 1 cup pepper sauce, such as Frank's Red Hot 
• 1 cup shredded cheddar cheese

1. Preheat the oven to 375 degrees.
2. In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/2  cup of cheddar, and the shredded chicken. 
3. Spread the mixture into a casserole dish, sprinkle with the remaining cheddar, and bake for 20-30 minutes, or until heated through and the cheese is melted.
4. Let it sit for at least 10 minutes so you don't burn your mouth. I speak from experience. I like to stir everything together once it comes out of the oven.
5. Serve with celery sticks, chips, crackers, etc.

or...

1. Melt the cream cheese with the dressing in a pot over medium-low heat until smooth.
2. Stir in the cheese until melted.
3. Fold in the buffalo sauce and shredded chicken; pour everything into a crock pot on low.
4. Serve with celery sticks, chips, crackers, etc.

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