Buffalo Chicken Dip

ngredients:

1 pound (or so) of shredded, cooked chicken (a couple of breasts work great!)

1/2 cup (or so) of Frank's Red Hot Sauce

1/2 stick butter, melted

8 ounces cream cheese (at room temperature)

1 cup Mexican-blend shredded cheese

3/4 cup ranch dressing (bottled)

Scallions or chives, sliced (for garnish)

Tortilla or corn chips for dipping

Directions:

Preheat oven to 350 degrees.

Combine hot sauce and melted butter.  Combine the hot sauce and butter mixture with the shredded chicken.  (I used the breast meat from a store-bought rotisserie chicken.)  Set aside.

Spread the cream cheese in an even layer in a small casserole dish or loaf pan. 

Top the cream cheese with the coated chicken.

Sprinkle on the shredded cheese.

Drizzle the ranch dressing over the shredded cheese.

Bake for 20 - 25 minutes or until hot and bubbly.

Garnish with some sliced scallions or chives.

Serve with tortilla or corn chips.  I, also, serve with some celery and carrot sticks.

NOTE:  If you like the taste of blue ("bleu") cheese with buffalo chicken, blue cheese crumbles can be added in with the shredded cheese or sprinkled on top before or after baking.