Chicken Dip

Apparently this was the week for me to cook for all of my co-workers. Saturday at my part-time job, we did a pot luck, and I made this chicken dip that Josh's step-mother made for Easter. It was way easier to make than I thought it would be, but it still didn't turn out quite like hers!

Two chicken breasts, boiled, cooled and shredded

1 8 oz block of cream cheese

1 packet Hidden Valley Ranch dip mix

Hot sauce to taste

1 cup Cheddar cheese

Mix the cream cheese and Ranch dip. Spread in the bottom of a small baking dish.

Add hot sauce to chicken, just enough to coat the chicken, or as much as you would like.

Evenly apply chicken over the cream cheese spread. Top with Cheddar cheese.

Bake at 350 degrees for 15 minutes, or until warm.
Serve with flour tortilla chips or anything salty that can handle a lot of dip!

It was a big hit with my co-workers, and disappeared quickly! They have already requested that I bring it in again.

P.S. I just realized that this recipe is a variation on what the What's Cooking board on the Nest likes to call "crack dip." I think it lives up to it's name, but I'm not sure that I'd like it all mixed together as much as I like it layered.