Buffalo Chicken Dip

You are forewarned, this a crowd pleaser.  I recently brought this dip to a friend's bbq party, he asked me to double the usual recipe and wow, people literally stood by my dip all night and ate and ate.  They even put it on their hamburgers, hot dogs, and what ever was available on the table that night,  it is that good.

What you'll need:
2-3 chicken breast
1 bottle Frank's Red Hot
1 bottle Ranch (and don't get the light stuff either!)
16 oz soften cream cheese
pepper
celery
french bread

Directions:
Preheat oven to 350 degrees
In a big pot of water, clean each piece and boil the chicken until super tender.
As the chicken cooks, in a large mixing bowl or kitchen aid mixer, combine the cream cheese, about a cup of the hot sauce, and a cup of the ranch.  Mix together until creamy, it won't be smooth.
When you think the chicken is tender enough, let it cool in some cold water.
Taking a knife, or using your hands, shred the chicken into tiny bits.  Season the chicken with some pepper, a little ranch and hot sauce, mix together.  Let it sit for a while to absorb some of the flavor.
Fold the chicken into the cream cheese mixture.
In a baking pan, spray some Pam and then pour your chicken mixture in.  Let it bake for about 20-25 minutes until hot.
While your dip is baking, cut up some celery and french bread.
Serve on the side with hot dip.

Natasha's suggestions: I usually pour almost the entire bottle of hot sauce into my mixture because I really like my dip to be extra spicy.  BUT, you have to balance out the spicy flavor with the ranch, so I use about a cup and a half of ranch, more or less depending on who I am serving this dip too.  Be careful of how much hot sauce you use, this dip can be very spicy and then your guest won't enjoy it.