If you are hosting a party for any occasion, please pleeeeease make this chicken dip. It's the tastiest, most addictive appetizer I've ever encountered. Though it's not all that great to look at, anyone who takes one bite of this stuff slathered on a Ritz cracker will keep coming back for more.
My one word of advice is to go a bit light on the hot sauce the first time around. Most of the teens who tried this dip tonight thought it was super spicy. I, on the other hand, considered it mild. So tread cautiously. Or live dangerously. Whatever floats your party boat.
Buffalo Chicken Dip
adapted from franksredhot.com
8oz cream cheese (or the lighter version of neufchatel cheese), softened
1/2 cup light Ranch salad dressing
1/2 cup hot sauce (less or more to suit desired heat level)
1/2 cup shredded mozzarella or provolone cheese
2 cans (~10oz each) chunk chicken breast in water, drained
Crackers, tortilla chips or cup up vegetables for dipping
Heat oven to 350 degree.
In a medium bowl, whip cream cheese until smooth. Stir in salad dressing. Stir in hot sauce, then add cheese and chicken breast and stir until evenly combined.
Use non-stick spray on the bottom of a deep 9 inch pie plate (or other medium casserole dish). Spread mixture into the dish and bake 20 minutes, or until heated through. Stir before serving.