Buffalo Chicken Ranch Dip
3-4 Chicken Breasts
2 8oz packages Cream Cheese
1 cup Sour Cream
1 tablespoon Hidden Valley Ranch Dip Powder
1 cup Texas Pete Hot Sauce
1 1/2 cup Shredded Cheddar Cheese
Grill chicken breasts in small pad of butter until cooked through. Remove and discard unwanted pieces of chicken. Let cool fifteen minutes, then grind in food processor until fine.
With large spatula, blend cream cheese, sour cream, ranch powder, hot sauce, and half of the cheese in medium size bowl. Add chicken and blend together until well combined.
Spread mixture in a shallow casserole dish. Sprinkle with remaining cheese.
Bake at 350 degrees for 20-30 minutes or until cheese is thoroughly melted.
Serve with celery sticks, crackers, and/or tortilla chips.