BUFFALO CHICKEN DIP
2 10-oz. cans white chunk chicken ¾ cup Frank’s Red Hot or
(or leftover chicken breast) Buffalo Wing Sauce
2 8-oz. packages cream cheese 1½ cups shredded cheddar or
1 cup Ranch dressing Mexican blend cheese
Blend Buffalo Wing Sauce and Ranch dressing in a deep skillet over medium heat. Stir in cream cheese until melted. Add chicken and half of the cheddar cheese and heat through. Transfer to shallow oven proof dish. Sprinkle with remaining cheese and brown in broiler. Serve with crackers and/or tortilla chips or scoops.