If you don't make this, you're an idiot. If you don't devour it, you're not human:
BUFFALO CHICKEN DIP
1 ½ - 2 LBS skinless boneless chicken breast halves, poached (or roasted, grilled, whatever), shredded/chopped
1 12-ounce bottle Frank's hot sauce (don't deviate - use Frank's) (use less if you’re a wimp, or add more hot sauce if you like)
2 8-ounce packages cream cheese, softened to room temperature
1 16-ounce bottle Ranch salad dressing (light works well)
1/2 cup chopped celery (I don't really see how this helped, so I guess it can be considered optional)
8 ounces shredded “Mexican” or Monterey Jack or Sharp Cheddar cheese or any combination of these (low-fat works well)
Preheat oven to 350 degrees.
In a 13x9x2 inch baking dish, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese with salad dressing, stirring til smooth & hot.
Pour this mixture evenly over the chicken mixture to form a 2nd layer.
Sprinkle celery over top.
Bake uncovered for 20 minutes, then sprinkle shredded cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; You don't want the top to get browned or it will be hard.
Stir thoroughly immediately after taking out of the oven.
Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds or Scoops.
NOTE: Some similar recipes may call for 8 oz each of Ranch & Blue Cheese dressing. Either will work. I’ve always used Lite Ranch dressing, and then tossed some crumbled blue cheese into the cream cheese/ranch dressing mixture, and that seems to give it a nice little blue cheese kick.