Buffalo Chicken Dip

Here's a quick, easy, and tasty appetizer dip.  This makes a great crowd-pleasing dish for game nights (sorry I'm posting it after the Superbowl) and it's a unique, healthier twist on eating regular buffalo wings.  It's really quick and easy to make also, always a bonus!

I adapted this recipe from The Bitten Word, written by two local D.C. guys (whom I've never met) who make recipes from different food magazines.

Ingredients:
8 oz Neufchatel Cheese (or Light Cream Cheese)
1/2 Cup Light (Organic) Ranch Dressing (or Bleu Cheese Dressing)
1/2 Cup Wing Sauce
1 lb. Chicken Breasts (Cooked and Shredded)
3/4 Cup Shredded Monterrey-Cheddar Cheese or Part-Skim Mozzarella Cheese (or Bleu Cheese Crumbles if using Bleu Cheese Dressing)

Directions:
1. Preheat oven to 350 degrees F.
2.  In 8x8 Glass Baking Dish, or a 9-inch glass pie dish, use a fork to combine the Neufchatel (or Light Cream) cheese, ranch dressing, and wing sauce.
3.  Fold in shredded chicken and shredded cheese.  Stir the entire mixture until well combined.  Note: For the chicken breasts, I boiled them, then used two forks to shred the chicken.  
4.  Bake for 25-25 minutes, or until hot and bubbly.

Serve with celery sticks, water crackers, wheat crackers, pita chips, other cut-up veggies, or French bread slices.

Enjoy!