buffalo chicken cheese dip

Buffalo Chicken Cheese Dip

From Tina Herold

Ingredients
2 (8-ounce) packages reduced-fat cream cheese
3/4 cup (6 ounces) cayenne pepper sauce* (I used Crystal)
1/2 cup ranch dressing
1 1/4 - 1 1/2 pounds boneless skinless chicken breast halves, cooked and chopped (3 to 4 chicken breast halves or about 3 cups chopped)
2 cups shredded cheddar cheese
tortilla chips, crackers, or vegetables, for serving
Directions

1. Preheat the oven to 350°F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
2. Combine cream cheese, pepper sauce, and ranch dressing in a small saucepan. Heat, over low heat, stirring frequently, until melted.
3. Stir in chicken and about half of the cheddar cheese. Stir until combined.
4. Spoon into prepared dish. Sprinkle with remaining cheese.
5. Bake 15 minutes or until hot and cheese is melted.
6. Serve warm with tortilla chips, crackers, or vegetables.

Makes about 6 cups