Buffalo Chicken Dip

**Can be made gluten free, watch labels on your ingredients
*** if you have guests that have gluten allergies, make a separate dish for them that crackers and other glutens will not be dipped. Make sure people can tell it is gluten free by placing a card or paper napkin nearby with the words GLUTEN FREE.***

We have 20-30 people over for Christmas eve. Fans of this dish request it every year.
 

• 1 small bottle Ranch Dressing or Blue Cheese Dressing (depending on your taste)
• 1 container low fat sour cream
• 1 package low fat cream cheese (brought to room temperature)
• about 2 cups shredded chicken breast (a large can of chicken works well, but is high in sodium)
• 1/4 c. buffalo wing/hot sauce (or to taste)
• 8 oz shredded sharp cheddar cheese
• pepper to taste

optional: chopped red bell pepper, chopped fresh cilantro

Warm oven to 350 degrees.
Spray a casserole with non-stick spray and set aside.

Mix dressing, sour cream, and cream cheese together until well blended. Toss hot sauce and chicken together, add to the cream cheese mixture and stir in. Add 1/2 the shredded cheese, any optional ingredients and the pepper to the mixture and blend. Taste it to see if you like the amount of heat and if needed, add more hot sauce/pepper at this point and blend in. Turn into a casserole dish. Top with remaining cheese.

Place in oven for 10-15 minutes... until the the cheese on top has melted and started to brown.

Serve with cut veggies such as celery, pepper rings, carrot sticks, tortilla chips or crackers, keeping in mind food restrictions if any.