Last Saturday, I went to my cousin’s house to celebrate my aunt’s (her mother’s) birthday. My cousin served the most delicious dip. She generously sent me the recipe. Here it is:

HOT WING DIP
2 to 2 1/2 lbs Chick Breast Cutlets
8-10 oz Frank’s Red Hot Sauce
8 oz Ranch Dressing
(2) 8 oz packages of Cream Cheese
8 oz (1 cup) Shredded Cheddar Cheese

Boil Chicken until cooked mostly through. Fork chicken apart, raking it to shred.

In a bowl, heat two 8 oz packages of cream cheese, about 30 seconds to soften.

Combine hot sauce, ranch dressing, cheddar cheese and cream cheese. Mix with electric mixer.

When chicken is shredded and all ingredients are combined, mix it all together.

Bake 30 minutes at 350 degrees.

Note: My cousin said that instead of boiling chicken, you can just use the leftovers from a rotissiere chicken.