1 1/2 cups cooked, shredded chicken (I usually do this in the crock pot)
salt and pepper
1 teaspoon chili powder
8 ounces cream cheese, softened and cut into chunks
1/2 cup ranch dressing
1/2 cup Buffalo sauce (Frank’s Red Hot)
3/4 cup shredded Sartori Montamore
Optional Topping: scallions, blue cheese crumbles, tomatoes
1. Heat chicken, Buffalo sauce, salt, pepper, and chili powder in a skillet over medium heat, until heated through.
2. Stir in cream cheese chunks and ranch dressing. Cook, stirring until well blended and warm.
3. Mix in shredded cheese.
4. Pour into a shallow dish or pie pan.
5. Top with any optional toppings.