"I got this recipe from a friend. Our family loves this dip." - Susanne Emerich, Lawrenceville

Ingredients:

2 8 oz. blocks of cream cheese 
1 12 oz. bottle Texas Pete hot sauce 
1 16 oz. bottle Hidden Valley Ranch dressing 
1 1/2 - 2 cups of shredded chicken breast (canned or 
from rotisserie chicken) 
1 package Mexican blend shredded cheese 

Directions:

Preheat oven to 350 degrees. Spread cream cheese on bottom of 9x13 glass dish. Top cream cheese with shredded chicken and ¾ bottle of hot sauce. Add ½ bottle of ranch dressing on top. Then top with shredded cheese. Bake for 45 minutes or until top starts to lightly brown and slightly bubble. Let cool and serve with tortilla chips, celery or carrots.

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