Buffalo Wing Dip

This recipe is a special request from my big brother.  So here's a shout out to Kevin and to Super Bowl fans far and wide.  This is a must have recipe for any event you may be hosting or attending this weekend.  I am always amazed at the rave reviews we get when we bring this dish to gatherings - it's so simple and seems so common (especially in Buffalo), but my guess is while many other recipes call for Blue Cheese this one calls for Ranch and as such is probably much milder than others you see/taste out there.  And of course you can never go wrong with 2 packages of creem cheese!

Hope you enjoy as much as our families do!

Ingredients
1 chicken breast (about 1/2 lb), poached 
2 (8oz) packages cream cheese, softened
1 cup ranch dressing
3/4 cup Frank's Red Hot
1 1/2 cup shredded cheddar cheese
1 bunch Celery cut in to 4 inch slices
1 bunch Carrots cut in to 4 inch slices
1 bag Tortilla chips

To poach the chicken breast you can use water or better yet, use some Frank's Red Hot sauce.  Place the breast in a small pot, just cover the chicken with liquid, bring to a boil, cover the pot and simmer for 10 minutes.  Allow the chicken to rest in the pan in the liquid for 15-20 minutes (pot should still be covered).

Remove the chicken to a cutting board and shred using 2 forks.

In a medium sauce pan heat the Frank's Red Hot and add the shredded chicken.  Stir to combine.  Once the chicken and sauce is heated through, add the cream cheese and ranch dressing.  Cook, stirring until well blended and warm.  Mix in half of the shredded cheese and transfer either to a 9x9 baking dish or to a small slow cooker.  Top with the remaining cheese.

If using a 9x9 baking dish, cook for approximately 20 minutes at 350 or until the cheese is melted and the dip is bubbly.

If using the Slow Cooker, top with remaining cheese and turn to the low setting.  Serve when the dip is hot and bubbly.

Dig in!  But be sure to hit the gym the next day!