Buffalo Chicken Dip

I thought I posted this ages ago as a Friday Happy Hour recipe, but it turns out I didn't. This is an absolute fave of Son Four.

1 rotisserie chicken
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Frank's
1 1/2 cups shredded Monterey jack cheese

Shred chicken and put it in a medium size pot. Pour hot sauce over it and stir over low heat as it warms. Add cream cheese and ranch dressing and stir until cream cheese melts. Add shredded cheese and continue stirring. Note: It is important to use relatively low heat (3 or 4 setting). Otherwise it is likely to separate.

Serve with celery, crackers or my personal favorite, Fritos.