• 2 boneless, skinless, chicken breasts
  • 2 packages cream cheese, softened
  • 1 Cup ranch dressing
  • 1 Cup Frank's Red Hot Sauce
  • 1 1/2 Cups shredded cheddar cheese
  • 1 bunch of celery
  • 1 bag of Tortilla chips

Sometimes we forget about the easy delicious things. So, here is a little reminder that this dip needs to be made by you soon! I really haven’t had it for a while, talk about addicting. I like to dip celery in it almost more than I like to dip tortilla chips in it. By the way, I refuse to use canned chicken with this recipe. I don’t know, there is just something about chicken in a can that makes me want to gag. I know it tastes good but it’s not for me. Ha!

Directions:

Coat chicken breasts with olive oil, place on foil on a cookie sheet and bake at 350 for 30 minutes. When done, remove from oven, shred.

In a deep pan or medium sized sauce pan, add two blocks of cream cheese, hot sauce, ranch dressing, cheddar cheese, cook on medium heat until all cheese is melted and ingredients are well blended. Stir in chicken. Serve immediately or place in small crock pot on warm.

Serve with tortilla chips and celery sticks.