2 10 ounce cans chunk chicken, drained
2 8 ounce packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Frank’s Red Hot hot sauce
1 1/2 cups shredded cheddar cheese
Heat chicken and hot sauce until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a baking dish. Sprinkle remaining cheese over top, cover, and cook on low setting until hot and bubbly. Serve with crackers, tortilla chips or celery stalks.
This is a family favorite – I’ll actually be brining this to my parents house this year for Thanksgiving (I guess I better get on that)! I like to use about 1 cup of Frank’s Red Hot just to kick up the heat a little bit; if you like food a little less spicy, then keep it as the recipe states. Also, I always use fat free cream cheese and fat free ranch dressing and no one ever knows the difference. You’ll soon learn that my motto is to cut calories where you can!