Buffalo Chicken Dip

Buffalo Chicken Dip
(makes 9x13 pan of dip; easily cut in half)

In a frying pan, melt:
2 8 oz. packages of Cream Cheese
1 cup Ranch or Blue Cheese Dressing (whichever you prefer, blue cheese works better)
4 Chicken Breasts, cooked and chopped fine
1 1/2 cups of Frank's Red Hot (this makes it rather hot, you can use less if you don't like it that hot)
3/4 cup celery, diced (I usually leave this out, but it's in the official recipe)
2 tbsp butter

Once melted, pour into 9x13 baking dish and place in a preheated 350 degree oven for 30 minutes.

Put 1 cup grated cheddar cheese on top and put back in oven for about a minute to melt it.

Goes pretty well with Tostito's as a dip.