There are lots of variations of the classic buffalo chicken dip recipe. Instead of cooking in a crock pot, I baked this one. Still delicious. I served with the choice of tortilla scoops or pita chips.
2 - 8 oz. cream cheese, softened
3/4 cup of your favorite hot sauce
2 - 10 oz. cans white meat chicken, drained
1 cup Ranch dressing
2 cups finely shredded sharp Cheddar cheese
Preheat oven to 375 degrees.
In a large skillet over medium heat, add cream cheese and hot sauce and stir to combine. Add chicken and Ranch dressing and bring to a low simmer. Add cheese and slowly stir until the cheese melts.
Pour into a shallow baking dish and bake for 10 - 15 minutes. Serve immediately.