(this recipe gets the most requested award... so here it is. Also, as its party season its a great one for all your pot-lucking needs. Thank you to Nicole Franks for the enlightenment!)
A fabulous dip perfect for game day, large groups or small, kids and grown alike. Serve it hot and reheat the leftovers for a second go.
Ingredients:2 small cans (or 1 x 14 oz large) cooked chicken, drained (Crazy right? It's better than if made with fresh!)
1 x 8 oz package cream cheese
1 cup ranch dressing
3/4 cup Franks Hot Sauce
1 1/2 cups grated cheddar cheese, divided
In a medium pan combine chicken and cream cheese and melt over medium heat until cheese is smooth. Add ranch, Franks Hot Sauce and cook until hot bubbly. Add half the grated cheese and stir until melted. Pour into a shallow, dip friendly baking dish. Sprinkle with remaining cheese and bake at 350'F for 20 minutes or until cheese is bubbly and melted. Let stand a couple of minutes before eating so no one gets burned. Serve with Carrots, celery and tortilla chips.
Notes: You can freeze this dip before baking and pull it out to thaw day of. You can make it less spicy by simply adjusting the amount of hot sauce you add. You can also use whatever you like for dipping though after some experimenting I find carrots and celery to be truly the best.