Buffalo Chicken Dip

• 16 ounces chicken
• 6 ounces frank's brand hot sauce
• 6 ounces softened light cream cheese
• 6 ounces ranch dressing or 6 ounces blue cheese dressing
• 6 ounces shredded cheddar cheese

1. cut chicken into pieces so it's easy to shred later.
2. Cook chicken in water, bring to boil, cover and simmer 6-7 minutes, until done and easy to shred.
3. Cool the chicken, and then shed it with a fork. I've also shredded it by twisting a potatoe masher for a large batch.
4. Place all the incredients excelpt a portion of the shredded cheese, perhaps half, in a bowl and blend. Can use a mixer if you like.
5. Place the dip in an oven proof pan. top with remaining shredded cheese.
6. Bake at 350 degrees for 10-20 minutes (the cheese will melt, the center should be hot).
7. Serve the dip with tortilla chips. The scoops work well.
8. You can easily freeze and reheat for later parties. Reheating can take 30 minutes from thawed at 350 degrees.

chicken, hot sauce, light cream cheese, dressing, cheddar cheese

Taken from www.food.com/recipe/buffalo-chicken-dip-470140 (may not work)