Buffalo Chicken Dip

Updated 1.1.09 w/ Picture

1 ½ lbs. Boneless Skinless Chicken Breasts

1 ½ cups Franks Extra Hot Sauce

1 - 8oz Pkg Cream Cheese

1 - 16oz Sour Cream

1 pkg Hidden Valley Fiesta Ranch Dip

1 tbs Garlic Powder

1 tbs Onion Powder

1 tbs Black Pepper

1 tbs Cayenne Pepper

1 10 oz can Rotel Diced Tomatoes and Green Chilies

1 – 8oz Pkg Shredded Cheddar Cheese

Green Onions

Microwave chicken breasts until done. Shred finely. Blender or food processor works good for this. Mix shredded chicken and Frank’s hot sauce in a bowl. Add softened cream cheese and sour cream to bowl and mix together. Add garlic, onion, black pepper, cayenne pepper, and Hidden Valley ranch dip. Mix together. Drain can of Rotel and add to bowl. Mix well. Spred mixture into 9 x 13 baking dish. Top with chopped green onions and shredded cheese. Cover and refrigerate. Serve with tortilla chips.