Buffalo Chicken Dip
2 - 10 oz. cans of chicken (or 3 breasts cooked and shredded)
2 - 8 oz. packages cream cheese, softened
1 cup Ranch dressing
1/4 cup Frank's hot sauce
2 cups shredded cheddar cheese
Mix chicken, cream cheese, dressing, hot sauce and half of the cheddar cheese. Spread into 9x13 baking dish. Top with remaining cheese. Bake at 375 degrees for 20 minutes or until bubbly. Serve with tortilla chips.
To make this in a crock pot, mix all ingredients in crock pot and cook on low for 2-3 hours or on high for 1-2 hours.