Buffalo Chicken Dip

 Buffalo Chicken Dip

• 16 oz of cream cheese (or 2 -8 oz. bars), softened
• 2 - 10 oz. cans of canned chicken, drained 
• 3/4 cup of hot sauce
• 1 cup of Pepper Jack cheese
• 1 cup of ranch
• Dipping utensils:
• celery
• pretzel crackers

PREHEAT OVEN TO 350°F.

Put the softened cream cheese in a medium size mixing bowl. Add 1 cup of ranch and mix until well blended. Keeping going until you get a smooth texture.  

Spread the cream cheese mixture in the bottom of an 8 x 11 dish.

Drain the canned chicken, place it in the bowl and separate the pieces by a fork.  Pour the hot sauce into the bowl with the chicken, mix until all pieces of the chicken are bright red from the hot sauce. Spread the chicken mixture on top of the cream cheese.  Do not mix it otherwise it becomes a weird color.  

Sprinkle the top with the Pepper Jack cheese.  Place the dish in the oven for 20 to 25 minutes until the cheese is melted and the edges are bubbling.  Serve immediately with the dipping utensils of your choosing.