Buffalo Chicken Dip

I'm not a huge baker or cook but I do like to try new things from time to time.  The website of an author I have read and that I really enjoy following includes recipes and I thought that was a pretty neat idea.  You can check her out at http://www.deborahvogts.com/   While I am sure I won't post a lot of recipes, if and when I come across one that is pretty tasty I will share it with you all here.  You can trust that I will have tried it myself and confirmed that is worthy of the energy to type it before it appears here.

And.... since the NFL playoffs are going on, this recipe might come in handy for some.  I warn you though..... I found it to be pretty spicey hot...... but a "want more" hot and then maybe it was just my taste buds.  I took it to work and it was a big hit.

4 boneless skinless chicken breast halves, boiled, drained and shredded with 2 forks
1 (12 ounce) bottle of Frank's Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey Jack or Sharp Cheddar cheese

Preheat oven to 350 degrees F
In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank's Hot Sauce, spreading to form an even layer.
In a large sauce pan, over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot.  Pour evenly over the chicken mixture.  Sprinkle celery over top.  Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly.  Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.

Enjoy!