The recipe is from fabhousewife.com. Summarizing here:

Ingredients

1 pound of boneless skinless chicken breast

1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups)

8 oz container of cream cheese

1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)

1 cup Ranch dressing.

1 bag tortilla chips and/or veggies for dipping

Instructions

1. Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.

2. Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) stand mixer using the flat, paddle beater.

3. In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste. My family likes it spicy, so I use lots!

4. Let the chicken soak in the hot sauce until ready to use.

5. Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.

6. Top with buffalo chicken...

7. Sprinkle on some cheese. I like a mexican cheese blend, but you can also use blue cheese or gorgonzola.

8. Finish it off by drizzling on some Ranch dressing.

9. Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.

10. Serve with chips and veggies for dipping!

Thank you, fabhousewife!

I highly recommend using veggies for dipping. Yum!

Troutgirl says that a dip is just an opportunity to spill food on your expensive football jersey.

To which I say: Bring it on!