Buffalo Chicken Dip from Michelle:
8 oz cream cheese
1/2 cup ranch or blue cheese dressing
3 shredded chicken breasts
approx. 1 cup Frank's Red Hot Sauce (found by Tabasco at store)
Shredded cheese (mexican blend or cheddar jack)
Spread brick of cream cheese in bottom of a 9x13 pan. (You can heat it in the microwave for a bit to soften it). Spread 1/4 cup ranch or blue cheese dressing over it. Then add shredded chicken breasts that have been mixed with Frank's Red Hot Sauce. Use about a cup pouring it on until it's thouroughly coated. Spread that over the top. Then add another 1/4 cup ranch/blue cheese dressing. Then add a layer of shredded cheese. Bake in oven until cheese is slightly browned. Serve with tortilla chips.