My contribution this year was this easy, ooey-gooey, awesome buffalo chicken dip. Original recipe is here, but I changed a couple of things, namely the type of dressing. It turned out a bit healthier (although not much) this way too!
Buffalo Chicken Dip
1 (8 oz) pkg cream cheese
2 cups shredded chicken (I just bought a rotisserie chicken and used the rest to make a chicken salad)
1/2 cup buffalo wing sauce (I used Frank's hot)
2 tbsp butter, melted
1/2 cup(ish) ranch dressing (I used skim milk and olive oil mayo to make my own with a hidden valley ranch packet)
1/4-1/2 cup mozzarella cheese (not too much or it'll get that crunchy cheese syndrome)
Preheat oven to 300°.
Cover bottom of an 8x8 dish or pie plate with the cream cheese.
In mixing bowl, combine chicken, buffalo wing sauce and butter. Spread over the cream cheese.
Top with just enough ranch and mozzarella cheese to cover.
Heat in oven for 20 minutes and serve with tortilla chips.
See? Easy. And soooooo yum.
This is how much was left at the end...and there was a TON of food