Buffalo Chicken Dip
2 cups chopped chicken, cooked (I used the 9 oz bag of cooked chicken by Perdue)
8 ounces brick-style cream cheese, very well-softened
1/2 cup buffalo wing sauce
1 cup Ranch Dressing
2 cups finely grated cheddar and monterey Jack cheese blend, divided
Preheat oven to 350F
To a large bowl, add the chicken, cream cheese, wing sauce, Ranch dressing, 1 1/2 cups cheese, and stir to combine.
Turn mixture out into a baking dish, smoothing the top lightly with a spatula.
Top with remaining 1/2 cup cheese.
Use more if you love cheese!
Bake for about 30 to 35 minutes (start watching at 25 minutes because all ovens, cheese, etc. varies), or until lightly golden browned and bubbly.
Serve immediately with chips, crackers, bread, or your favorite dippers.
Dip is best warm and fresh but extra will keep in an airtight container in the fridge for up to 5 days.
Reheat gently before serving.