Buffalo Chicken Dip
4 chicken breasts, cooked until done and shredded
1 (12-ounce) bottle Frank's Hot Sauce
Combine these two ingredients together and spread in a 9-by-13-inch baking dish.
24 ounces bottled ranch salad dressing
2 (8-ounce) packages cream cheese, softened
1 cup finely diced celery
Combine these ingredients together in a saucepan and heat until all are smooth and creamy. Spread over the chicken and hot sauce layer. Top with 2 cups shredded Monterey Jack cheese. Bake in a 350 degree oven until bubbly and slightly browned. Serve with celery sticks or tortilla chips.
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