BUFFALO CHICKEN DIP

4 boneless, skinless chicken breast halves, boiled and shredded
1 (12-ounce) bottle Buffalo wing hot sauce
2 packages (8 ounces each) cream cheese
1 (16 ounce) bottle ranch dressing
8 ounces Monterey Jack or cheddar cheese, grated
tortilla chips, celery sticks, bread, etc. (for serving)

In a 13x9x2-inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth. Pour this mixture evenly over the chicken. Sprinkle with the shredded cheese.

Bake uncovered at 350 degrees F for 30 to 40 minutes or until bubbly. Let stand 10 minutes.

Serve with tortilla chips, celery sticks, bread, etc.

From: Brad Hart, director of sports and market development for the Hamilton County Convention and Visitors Bureau
Source: Indianapolis Star, January 23, 2008