Sunday, July 11, 2010

Buffalo Chicken Dip

Wing Dip
by: Sheila Boyd

2 large (12.5 oz.) cans of fully cooked chicken, drained
2 blocks of 8 oz. cream cheese, softened
2 c. (8 oz.) Colby Jack cheese, shredded
1 c. Franks RedHot Buffalo Wing Sauce
1 c. Ranch dressing

Mix it all together in a 2 qt. (8 x 11) casserole dish and bake for 30 minutes at 350 F.

Use crackers, pretzels, or celery sticks for dipping. Enjoy!

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