Buffalo Chicken Dip {Tasty Appetizer}

When I think of dishes that can make or break a party the one dish that comes to mind is this amazing Crack Dip (or so it's called). You either love it or you hate it. And lucky for me, my friends love it! I first made it to bring to a girls night in at my friend Janelle's house. Within minutes of the dip coming out of the oven it was 1/2 way gone. And by the end of the night the pyrex baking dish was licked clean. No, seriously... every drop of dip was gone.

So I decided to make this dip for our Christmas dinner as an appetizer before the meal. It was a great hit with my husband's family so I've continued making it for other get togethers as well. This is definitely a great dish to bring when you need something hot and tasty. The next dip I'm eyeing is my friend Melissa's jalepeno popper dip. Yum!

Inspiration: Frank's Redhot

Buffalo Chicken Dip aka Crack Dip

• 8 ounce package low fat neufchatel cream cheese, softened
• 1/2 cup low fat ranch salad dressing
• 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
• 1 cup lite shredded cheddar cheese, 1/2 cup reserved for topping
• 2 cups roasted chicken breast, shredded

Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

Mix in salad dressing, Frank's RedHot Sauce and 1/2 cup cheddar cheese. Stir in chicken.

Bake 20 min. or until mixture is heated through; stir. Top with cheddar cheese and broil on high for 1-2 minutes or until top is golden brown. Garnish as desired. Serve with crackers or vegetables (we love celery with this dip!).

Serves 6-8, doubling is recommended ;)