Buffalo Chicken Dip

This recipe is always a hit and almost impossible to mess up. 

1 cup wing sauce or hot sauce (We prefer Ott's Original Hot Sauce)
1 8 oz. block sharp cheddar cheese shredded (2% also works)
1 8oz block cream cheese (2% also works)
1 cup mayo
1 cup sour cream (low fat works)
1 cup ranch or blue cheese dressing
1 large can chicken drained and shredded

Preheat oven to 300
By hand or with a mixer combine the hot sauce, mayo, sour cream and dressing.  Stir in drained chicken, and shredded cheese.  Pour into baking dish and bake for 35 to 45 minutes.  Serve with chips, carrot and celery sticks.

Here is the best part about this dip if you are out of mayo use 2 cups of sour cream, out of sour cream use two cups of mayo.  Jarred ranch dip also works in place of the ranch dressing.
You can also use left over chicken of any kind.  We have used grilled, roasted, rotisserie, fried and boiled.

It isn't very pretty to look at and we have at times topped it with chopped green onions. crumbled bacon, additional cheddar, or blue cheese crumbles.  All toppings should be added after it finishes baking.