Buffalo Chicken Dip

One of my biggest guilty pleasures is buffalo chicken anything.  It's my crack.  I like to call this recipe my "crack dip."  When my little family first moved to the Boston area we were invited to a get together.  Can anyone guess what app was served?  You guess right...Buffalo Chicken Dip!  I have never had buffalo anything until that moment.  The moment that changed my life.  I would love to say it is an exaggeration,  but I am really that food obsessed.

The recipe is so simple I remembered it weeks after it was told to me.  I will often bring this dish to potluck events, and everyone loves it.  If the dish is too spicy for you I recommend decreasing the amount of Frank's Red Hot.  You will still get all the yummy flavors with less heat.

Ingredients:

• 16 oz. cream cheese, room temperature
• 1 bottle ranch (Feel free to substitute blue cheese dressing.  I like Ranch better)
• 1 bottle Frank's Red Hot (Whatever you do DON'T substitute)
• 1 whole rotisserie chicken, skin and bones removed (meat shredded with hands)
• 2 cups sharp cheddar cheese

Directions:

1. Preheat oven to 350 degrees
2. Add cream cheese to large baking pan, breaking up with a fork (I recommend 9x13)
3. Mix Frank's, ranch, chicken, and most of the cheddar with the cream cheese until smooth.  I recommend sprinkling some of the cheddar on top.
4. Bake for 20 minutes.
5. Add remaining cheddar on top, and bake for an additional 5 minutes.  Sometimes I like to use Mexican cheese for this step.
6. Serve with celery, carrots, chips, pretzels, or whatever you want!