the best Buffalo Chicken Dip

I know it is bold to claim that this is "the best" buffalo chicken dip but it's true.  I have eaten my fair share of dip, read through many recipes and this is truly the best.  I am sure you are wondering what makes it so good.  It's simple... grilled chicken and lots of it.  I know some recipes call for canned, rotisserie, or poached chicken and they are blown away by grilled chicken.  I got this recipe from an old co-worker a few years ago and tweaked it a little.  I think there is even some sort of a sporting event this weekend giving you the perfect excuse to make this.  

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Buffalo Chicken Dip- Recipe from co-worker, K, modified by me- this makes enough to fill a crock pot or a large casserole and a small dish.  Half if necessary.

3 pounds chicken, seasoned with salt and pepper and grilled

1 small stalk celery

2- 8 oz bricks cream cheese, I use 1/3 fat (fat free does not work)

12 oz bottle Frank's Hot Sauce

1 cup ranch dressing (i use yogurt based ranch dressing- it's less fat)

2 cups cheddar cheese

food processor

Preheat over to 350 degrees. Take the outer stalks of celery off and pulse 5-6 inside ribs of celery in the food processor until it is finely chopped.  Pour Franks into a large pan on medium heat.  Sauté Celery in the hot sauce.  Cut chicken into chunks and pulse in the food processor until it is finely chopped.  You will have to do this in stages.  When Franks is hot and celery is starting to get soft, melt cream cheese in the pan.  Add ranch dressing and turn off the heat. Stir in chicken.  Place in a well sprayed casserole dish and top with cheddar cheese.  Bake 20 minutes and stir cheese into the dip.  If you are putting it into the crock pot mix cheese into the dip while it is in the pan and let heat about 30 minutes in crock pot before serving.