No one else in my family likes this dip, but that doesn't stop me. I make a big batch, refrigerate it, then scoop it into individual-sized servings, wrap them in plastic wrap, and freeze.
- 20 oz canned chicken breast meat (two 10 oz cans)
- 8 oz cream cheese
- 3/4 cup buttermilk ranch dressing
- 3/4 cup Frank's Red Hot sauce
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
Drain and shred the chicken, set aside.
Put all the cheeses, the dressing, and the hot sauce into a large, microwave-safe bowl. Heat in the microwave until they're all melted together and smooth, removing to stir every 30-60 seconds.
Stir in the shredded chicken.