Buffalo Chicken Dip

I think I made this buffalo chicken dip for the first time over Memorial Day. Ever since I have been asked to bring this to every family function or holiday and someone always asks for the recipe. Some like to use bleu cheese dressing instead of ranch but since this has quite a kick to it I prefer the ranch. This really does taste like chicken wings but without the mess!

You can save money when making this recipe if you cook and shred the chicken yourself as well as shred the cheese. If you do splurge and buy the canned chicken and cheese already shredded then you can have this put together and ready in just a few minutes.

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Jack cheese
Tortilla chips and celery sticks
Directions:
Spread cream cheese into an ungreased 1 quart baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle the colby-jack cheese on top.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: about 2 cups.
Serve immediately with tortilla chips and celery if desired.

Tip: This goes quickly at parties so I always double the recipe and bake in a 13×9x2 baking dish. This travels well in my pyrex portable.