This dip always goes over well (you can adjust the spiciness/heat by how much of the buffalo wing/hot sauce you choose to use) at parties. Pair with chips/pita wedges and a good chilled white wine. (Recipe doubled and modified from Dinner At The Zoo Food Blog). This recipe works great for those of us who prefer ranch instead of blue cheese.

3 cups cooked chicken shredded
16 ounces (2 blocks) cream cheese, softened
3/4 cup buffalo wing sauce or hot sauce such as Frank’s® (You can adjust this up, for more heat; down, for less)
1 package dry ranch dressing mix
1 cup sour cream
2 cups shredded cheddar cheese
6 green onions, diced
cooking spray

Preheat oven to 425 degrees F.
In a medium bowl, mix together the chicken, cream cheese, buffalo wing/hot sauce, ranch mix and sour cream, until combined. If using a mixer, be sure not to break up all the chicken, or you’ll have a paste for a dip.
Coat an 12 inch skillet or chafing dish with cooking spray. Spread the chicken mixture into the skillet.
Top with cheddar cheese.
Bake for 20 minutes or until browned around the edges and cheese is melted. Sprinkle with diced green onions.

You can use rotisserie chicken, or bake off boneless, skinless chicken breasts (or thighs) and shred by hand.