1 bag of thawed fully cooked/diced chicken breast (Kroger Brand)
4 wedges of light spreadable Pepperjack or Swiss cheese wedges (Laughing Cow Cheese Light Cheese Wedges)
1 cup ranch dressing
2 tsp. cayenne pepper (optional)
1 tsp. onion powder
2 tsp. garlic powder
2 (8 oz. ea.) bags of shredded Monterey Jack Cheese (Kroger Brand), divided
1 (12 oz.) bottle FRANK'S® Red Hot sauce
4 oz. extra hot sauce (FRANK'S® Red Hot XTRA) (optional)
1 party size bag of nacho cheese flavored tortilla chips (Doritos)

Preheat the oven to 400°F and spray a party tray pan with non-stick cooking spray (Pam) spray and set aside.

In a large bowl cream the cheese wedges with a wooden spoon until creamy. Add ranch dressing, cayenne pepper, onion and garlic powder into the creamed mixture. Add 1 bag cheese, chicken and FRANK'S® Red Hot sauce and mix to combine well.

Pour the mixture into the pan and the remaining bag of cheese and sprinkle on top of the dip. Cover the dip with foil and bake at 400°F for 20 to 25 minutes or until bubbly.

Take the foil off and turn the broiler on high and broil the dip for 5 minutes until brown but not too burnt.

Let the dip stand for 8 minutes to cool down a little bit. Serve with chips and ENJOY!

Submitted by: Andrew Lazar