My husband has been begging me to make this for a month. I finally remembered to pull 2 chicken breasts out and let the cream cheese soften so I did it! It’s so delicious. You can’t stay away from it! Erin (fellow blogger here) told me this recipe what 4 years ago? And it has been a staple at my house for parties, cocktail nights, football games and sometimes just because ever since! To top it off, it’s not rocket science. It’s so easy! So here you go. You can thank me later. And I know that you’re going to want to.

Buffalo Chicken Dip

Ingredients

2 large breasts of chicken (or 1 can of chicken meat) cooked and shredded
12 ounces of cream cheese softened
1 6 ounce bottle of hot sauce (I use Pete's)
1 cup of ranch dressing
12 ounces of shredded sharp cheddar cheese

Instructions

Preheat oven to 400. I like to use a mixer to really soften up my cream cheese. This step is optional but I think it helps. So I start with cream cheese, then add the ranch and hot sauce. Use the hand mixer one more time. Add the shredded chicken and 8 ounces (1 package) of shredded cheddar. Mix it all up and put it in a 8x8 or 9x9 pan and cover with additional shredded cheddar.
Put in the oven for 20 minutes. Serve hot with tortilla chips, crackers or just about anything you can put it on!