♦ In a large skillet over medium heat- cook chicken and hot sauce until heated through.
♦ Stir in cream cheese & ranch dressing. Cook, stirring occasionally, until well-blended and warm.
♦ Mix in half of the Cheddar & Monterey Jack shredded cheese, stir.
♦ Transfer mixture to crock pot. Sprinkle the remaining cheese, cover and cook on low until hot and bubbly- about 30 minutes. Or pour into a baking dish and bake, uncovered, for 30 minutes or until lightly golden and bubbly.
♦ Serve with your choice of celery, crackers, crostini, tortilla chips…