Buffalo Chicken Dip

Photo by Katie Kay

I'm a big fan of Buffalo Wings, but only if they don't have bones.  So maybe I'm just a fan of chicken, buffalo sauce, and ranch.  Which probably explains why I can eat this dip by the handful.  It's a super simple recipe that is totally adjustable to your taste.  
My friend Janet made this one night when she came over for a Twilight movie marathon.  Don't ask how long ago this was because I think we're both embarrassed that it took us so long to watch them.  And we still haven't finished the last 2.  That calls for another dip-filled girls night...
Janet's Buffalo Chicken Dip
2 large cans of chicken breast (like the tuna cans, only not.) 2 blocks cream cheese, softened 1/2 jar Buffalo Wing sauce 1 Tbsp Tabasco
Add softened cream cheese and wing sauce to a medium microwave-safe bowl.  Stir with a fork until combined.  Drain canned chicken and use a fork to slowly add chicken to bowl, breaking up the large chunks into smaller chunks as you go.  Stir, then add Tabasco to taste.  Microwave for 2 minutes, then stir.  Repeat until entire mixture is combined.
I think it's best served in a small crockpot on its lowest setting, stirred frequently.  Otherwise you should reheat it as it cools.  Serve with chips or celery, and enjoy!