Hot Buffalo Chicken Dip

Preheat the oven to 350 F.

In a large bowl, mix together the cream cheese, sour cream and ranch salad dressing until well combined. Stir in the hot sauce, garlic and all but 1/2 tablespoon of the chopped scallions. Mix in 3/4 of the blue cheese crumbles, the Monterey jack cheese, pepper, cayenne and chicken.

Spoon the mixture into an 8×8 or similar size baking dish and sprinkle the remaining blue cheese crumbles on top. Place the baking dish on top of a baking sheet and put the pans into the oven. Bake the dip for 25 minutes and then turn on the broiler to allow the top to become bubbly and turn golden brown. Broil for only a minute or two; just make sure you keep an eye on it.

Sprinkle the remaining scallions on top of the dip and serve hot with celery sticks and chips.