I got in the buff the other day and didn’t look back.  Here is my story.

Ingredients:

• 2 cans of chunk chicken, drained
• 2 blocks of softened cream cheese
• 3/4 cup of Franks Red Hot sauce
• 1 cup of Ranch dressing
• 1 1/2 cups of shredded chedder cheese

Urban legend has it that you can substitute in some lower calorie ingredients.  Recipe stolen with love and salivation from Mckenzie.

Instructions:

1. Dump canned chicken and Frank’s hot sauce into a pan and heat through.

2. Add softened cream cheese (yeah right, like I think ahead enough to soften anything.  Except, now that I think about it, the backs of my arms are always rather soft so do I get credit for that?).   Anyway, heat through.

3. Add Ranch, continue to heat through.

4. Add cheese, heat through until bubbly (do you notice a pattern?).  If you drool accidentally into the pan, who is gonna know?

5.  Transfer to a crock pot to keep warm – serve with celery or tortilla chips.  Ta Da, you have yourself a mean batch of Buffalo Chicken Cheese dip.  Your friends will like it and think you are more talented than you actually are.