Buffalo Chicken Dip

Boy, do I get a hankering for this stuff! Good thing it's easy to make and I normally have most of the ingredients on hand, since we practically tote home hot pepper sauce by the barrel.

This makes a delicious omelette or enchilada filling, too, so make extra! 

20 oz cooked chicken breast, cut into bite-sized cubes *
2 8 oz. blocks of cream cheese, softened and cut into cubes
1 c ranch dressing
3/4 c. hot cayenne pepper sauce (I've been using Frank's)
1 1/2 c. cheddar, shredded

1. Heat the chicken and hot sauce in a saucepan over medium heat.
2. Stir in cream cheese and ranch dressing
3. Mix in 3/4 c. of the cheddar cheese
4. Pour into crock pot (or, if baking, a baking dish)
5. Top with remaining cheddar cheese
6. Cook on low for one hour (or bake 20 min. at 350°F or until mixture is heated through and bubbly)
7. Serve with tortilla chips and celery sticks

*For the chicken breast, you can either use canned chunk white chicken, or you can poach your own. I use boneless chicken breast and poach it in salted water, then cut it up when it cools.