{recipe of the week} Buffalo Chicken Dip

When I first tasted this dip at my friend Candice's, I couldn't stop eating it... something about buffalo sauce does me in (and if I can bypass that bone-in part, all the better).  I made her give me the recipe right there, and within a week I made it myself and was begged for the recipe by my mom while my Hubs kept digging in.

It's a creamy dip that would be PERFECT for a football get-together -- so, so easy to make even though it's not entirely healthy.  But, really, who cares right? ;)

Eat this up with celery, crackers, chips, by the spoonfuls, whatever.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 cups cooked, shredded chicken
• 1/2 bottle (approx. 1/2 c.)  Frank's Red Hot Sauce
• 1/2 cup Ranch salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• Tortilla chips, crackers

Directions

• Spread cream cheese into an ungreased shallow 1-qt. baking dish. Bake for 10 min. at 350 (so it spreads evenly).  Top with 1/2 c. Ranch dressing and spread evenly.
• Mix chicken and Frank's sauce in saucepan and heat through for about 10-15 min.  Spread on top of dressing layer.  Sprinkle with cheese.
• Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips, crackers, etc.

NOTE:  You can also stir everything all together, dump in a crockpot and call it a day. :)