Buffalo Chicken Dip

Right now there are so many buffalo chicken dips out there. This is my version. Warning - you will lick the bowl.

2 cans (12.5 oz each) Swanson Premium White Chunk Chicken Breast
1/2 cup Frank's Original RedHot Sauce
1 package (8 oz) cream cheese, softened
1/2 cup ranch dressing
1/2 cup bleu cheese crumbles
Tortilla chips or other vegetables

1. Combine drained chicken and hot sauce in a skillet and cook over medium heat 10 minutes. Break apart chicken while stirring.
2. While cooking chicken, combine cream cheese, ranch dressing, and bleu cheese crumbles in a medium mixing bowl and stir in chicken when finished cooking.
3. Spread into a 9" pie pan and bake 10 minutes at 350 degrees.

I topped mine with some sliced bell peppers (this made it seem healthier) before cooking and served with blue corn tortilla chips.