Crystal's HOT Buffalo Chicken Dip with Celery Dippers, My Holiday Find and Favorite!

My niece Crystal brought this most yummy dish to our family Christmas celebration.  When I tell you it is SO delicious we all stood around the table, celery sticks in hand in unison diving into the delicious hot bubbly dish of spicy chicken and cheese!  Believe it!

Kudos go out too to Mike and Julie for the hot pizza's they brought that had a whole banquet table of little kids eating and clamoring for more and to Chris and sons for the vat of diced fresh fruit they (the table of little kids) scarfed down after the pizza!  I thought what a good idea although unplanned at the time to have something little kids could really love and dive into! 

Ingredients for Crystal's Hot Buffalo Chicken Dip with Celery Dippers:

8 ounce Philly Cream Cheese at room temperature
2 cans drained and flaked premium chicken (Save the broth and refrigerate or freeze for use in other recipes.)
1/2 C. shredded Mexican cheese blend
1/2 C. Hidden Valley Ranch Dressing
1/4 to 1/2 C. Hot Sauce, to taste  (We got a hot pepper sauce assortment for Christmas so we tasted as we went!)
Washed, cleaned celery cut into 2-3" lengths and chilled for dippers
Crackers or other assorted veggies of your liking.

Butter a deep 9" pie plate and set it aside.  Preheat the oven to 350 degrees.

Combine all of the ingredients using slow speed on the mixer until just combined.  Or, if you prefer a coarser texture combine everything but the chicken then flake it with a fork and blend into the mixture by hand.  Taste and adjust hot sauce as needed for desired heat.

Smooth into the prepared pie plate.  Bake 20 minutes and serve warm or at room temperature along side dippers. Cover and refrigerate any left over and reheat in a microwave for a quick snack.

Crystal doubled this recipe using a 9" x 12" baking dish o serve at a party of 30 or so adults along with with other appetizers.