Buffalo Chicken Dip
Spicy and delicious! Use your favorite bottled hot wing sauce to make this wonderful dip. We like Texas Pete Buffalo Wing Sauce.
4 boneless, skinless chicken breast halves
1 cup bottled hot wing sauce
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) bottle ranch dressing
½-¾ cup chopped celery
1 (8-ounce) package Monterey Jack cheese, shredded
Celery leaves, optional
Celery, cut into 3-inch sticks
Boil chicken breasts until cooked through. Cool and shred. In a medium mixing bowl, combine shredded chicken with 1 cup hot wing sauce. Spread chicken mixture evenly in a lightly greased casserole dish. In a saucepan, combine cream cheese and ranch dressing over medium heat until smooth. Pour cream cheese mixture over the chicken. Sprinkle with chopped celery and then with the shredded cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes or until bubbly. Remove from oven and let stand for 10 minutes before serving. Garnish with fresh celery leaves, if desired. Serve warm with sturdy tortilla chips and celery sticks. Serves 8 to 10.