Hot Buffalo Chicken Dip

• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Sour Cream
• 2 Tablespoons Ranch Salad Dressing
• 3 Tablespoons Hot Sauce (or More Per Preference)
• 2 cloves Garlic, Finely Minced
• 2 whole Scallions, Chopped And Divided
• 4 Tablespoons Blue Cheese Crumbles, Divided
• 1/2 cups Shredded Monterey Jack Cheese
• 1/4 teaspoons Black Pepper
• 18 teaspoons Cayenne Pepper
• 10 ounces, weight Cooked Chicken, Roughly Chopped
• Celery Or Other Veggie Sticks Or Potato Chips, For Serving

1. Preheat the oven to 350 F.
2. In a large bowl, mix together the cream cheese, sour cream and ranch salad dressing until well combined.
3. Stir in the hot sauce, garlic and all but 1/2 tablespoon of the chopped scallions.
4. Mix in 3/4 of the blue cheese crumbles, the Monterey jack cheese, pepper, cayenne and chicken.
5. Spoon the mixture into an 8x8 or similar size baking dish and sprinkle the remaining blue cheese crumbles on top.
6. Place the baking dish on top of a baking sheet and put the pans into the oven.
7. Bake the dip for 25 minutes and then turn on the broiler to allow the top to become bubbly and turn golden brown.
8. Broil for only a minute or two; just make sure you keep an eye on it.
9. Sprinkle the remaining scallions on top of the dip and serve hot with celery sticks and chips.

weight cream cheese, sour cream, salad dressing, hot sauce, garlic, scallions, blue cheese crumbles, shredded monterey jack cheese, black pepper, cayenne pepper, chicken, celery

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-buffalo-chicken-dip-2/ (may not work)