Recipe: Buffalo Chicken Dip

Happy Superbowl Saturday! It's definitely a pretty exciting year for San Francisco sports, but since I'll forever be an Atlanta sports fan, I'm still licking my wounds over the Falcons loss to the 49ers last week. Regardless, we're heading over to a friend's house to watch the big game today, but personally I'll only be celebrating Beyoncé's halftime show. :)

I'll be making a Southwestern quinoa salad (recipe to come!) to take to our friend's house today, but another one of my favorite party recipes is this Buffalo chicken dip. There are several ways to make this dip, but this is my personal favorite.

Ingredients:
-1 pack of ranch dressing seasoning (I prefer to use this so that it's not so soupy. If you like it a bit runnier, you could use ranch or blue cheese salad dressing!)
-1/2 cup of shredded Mexican blend cheese.
-1 1/2-2 cups of shredded chicken (No exact measurement - I typically use about 1/2 of a rotisserie chicken or I broil a few chicken breasts and then shred them.)
-1/2 bottle of Frank's buffalo wing sauce (There are others on the market, but I definitely recommend going with Frank's. I've tried a few different brands and it's definitely the best!)
-8 oz. package of softened cream cheese.

What to do:
-Preheat oven to 350 degrees.
-Mix chicken, ranch seasoning, softened cream cheese, and buffalo sauce together in mixing bowl. You can use a mixer or do it with a spoon by hand.
-Spread mixture in a greased pan. You can use a glass or metal pan - it doesn't matter!
-Spread shredded cheese on top.
-Bake for 20-25 minutes or until cheese is bubbly.
-Enjoy with carrots, celery, and/or tortilla chips.