Add shredded chicken and hot sauce to a saucepan over medium heat. Stir in cream cheese and ranch dressing.
Stir until well blended and warm.
Serve with crusty bread, celery sticks, crackers, pita bread or whatever you'd like to dip in it.
Spicy level: For a less spicy version, use mild Frank's red hot buffalo sauce.Oven Method: To make baked buffalo chicken dip, combine all ingredients a bowl and mix well. Pour mixture into a 8x8 baking dish and top with shredded cheese. Bake at 350°F for 20 minutes.Slow Cooker Method: Add all ingredients to the slow cooker. Mix well and cook on low for 2 hours.
Make Ahead Instructions: You can make this buffalo chicken dip 1-3 days ahead of time, depending on the freshness of your ingredients (chicken in particular). Store in the fridge, and reheat in the microwave, stirring every 30 seconds, or slowly on the stovetop.