BUFFALO WING DIP!!!
Ingredients:
16 oz. Cream Cheese, softened (leave out for an hour before using if it was in the fridge)
3/4 cup Frank's Red Hot Sauce
1 cup Hidden Valley Ranch that was made from the packet (make ahead and chill over night)
Rotisserie Chicken (shred with a fork), should yield 2 cups
1 ½ cup shredded Tillamook Cheddar Cheese (do not use pre-shredded, it has flour on it and will end up oily)
Directions
· Preheat the oven to 350 degrees F.
· Mix together cream cheese and Frank's Red Hot Sauce until blended.
· Add chicken, cheese, and ranch, stir well
· Transfer to a 9x13 in baking dish
· Bake for 30 min.
· When finished, dab the top with a paper towel to collect any pooled oil.
· Transfer to a crock pot to keep warm, it will cool quickly otherwise.
· Serve with tortilla chips or celery & carrots.
*if you double the recipe, do not double the hot sauce!!
ENJOY!!!
