Buffalo Chicken Dip

Here's a recipe that I should have posted a LONG time ago! It's always a hit at almost any get together and really easy to make. I suggest this appetizer almost as frequently as my spinach artichoke dip! You can mix and match cheeses and use whatever you like for dipping- celery sticks, pita chips, even put it on a croissant!

BUFFALO CHICKEN DIP

What you need for the dip:
2 boneless, skinless chicken breasts; cooked and shredded
1 package (8oz) cream cheese, softened
1/2 cup Frank's Red Hot Sauce (or whatever spicy wing sauce you like)
1/2 cup ranch dressing (you could also use blue cheese if you prefer)
1 cup of shredded cheese (I usually use half mozzarella, half cheddar)

To make the dip:
1. Pre-heat oven to 350 degrees.
2. Mix all ingredients together in a bowl.

3. Transfer to a greased baking dish.
4. Bake for 25-30 minutes until hot and bubbly.
5. Serve with your favorite dippers.
Tip- I usually transfer the dip to a mini crock-pot to keep the dip warm while you eat and ENJOY!