How to Make Boneless Wing Dip

B's favorite thing in the world (beside me, I'm sure... at least most days) is wing dip. Of the things I've made or that we've made together, wing dip is by far the most requested, most sought-after, and most highly spoken of. Luckily, it's also the easiest. Courtesty of my friend H, the recipe for wing dip is a cinch. It's perfect for tailgating because it packs all the great flavor of your favorite wings into one dish that can be eaten with crackers or a fork. Plus you don't find yourself alone with a pile of chicken bones at the end of the night. It's football season--Get cooking!

Wing Dip

8 ounces cream cheese (fat free, 1/3 fat, or full fat, pick your poison. We go free or 1/3.)

1/2 bottle Ranch dressing (again, pick your poison. We go low fat or fat free.)

1 package chicken breasts or chicken tenderloins

8 ounces shredded Mozzarella cheese
Wing sauce

4-5 stalks celery, finely chopped

Poach chicken or start with already cooked chicken, shred and toss with wing sauce, just enough to coat. Spread chicken in the bottom of an 8X8 glass pan. In a separate bowl, combine equal parts Ranch dressing and cream cheese, stirring until combined and (mostly) lump free. Spread over chicken. Sprinkle chopped celery on top of Ranch mixture. Top with shredded cheese. Cover with tin foil and bake for 30 minutes at 350 degrees. Remove foil. If cheese isn't melty, then kick it up to 400 for about five minutes, uncovered, until the cheesy is melty.

Serve with Triscuits, Wheat Thins, or a pile of forks and enjoy with the game!