Of the various mid-morning “coffees” held throughout the year at the Chamber of Commerce in Shelbyville, the annual June Dairy Month coffee, hosted by the Farm Bureau Women, has some of the yummiest food. I skipped my Slim-Fast this morning because I knew I wanted to go to the coffee.

Sherri is going to use the following recipe, from Gay Ervin of the local extension office, in our dairy month section later this month. I think it would be OK if I went ahead and shared it here. It makes a huge amount, so don’t be alarmed at the quantity of hot sauce. It’s nowhere near as spicy as it sounds:

Spicy Chicken Cheese Dip

2 cans all white meat chicken
Salt and pepper to taste
16 ounces cream cheese
1 cup ranch salad dressing
6-8 oz. Texas Pete hot pepper sauce [Comparable to Louisiana or Frank's RedHot -- you would NOT want to substitute Tabasco in the same quantities! The original recipe called for 8 oz., but Gay had 6 oz. left in a bottle when she made it today.]
8 oz. shredded cheddar cheese

Drain chicken and heat in large frying pan with salt and pepper. Add cream cheese and stir until melted. Add ranch dressing and hot sauce and mix well. Add Cheddar cheese and cook until melted. Pour into a 9-inch by 13-inch dish and bake at 400 degrees until bubbly. Serve with tortilla or corn chips.