On Thanksgiving this year, we joined the folks at Indian Lake a pot luck holiday. We brought this dip, and people really seemed to like it!
1 lb chicken breast, poached and shredded (I use 2 forks)
1/2 of a 12 oz bottle of Frank's Hot Sauce (don't use tobasco)
1 8 oz brick of light cream cheese
1 8 oz bottle of light ranch dressing
1 package of celery (1/2 C chopped and the rest cut horizontally to scoop the dip)
Mix the shredded chicken with the hot sauce, and spread in the bottom of a 8x8 dish.
Melt the cream cheese into the ranch dressing, and pour over the chicken mixture. Top with chopped celery.
Bake at 350 for 20-30 minutes, until bubbly and hot. Serve with celery scoops.
45 minutes ago