Directions

1. Preheat your oven to 375 degrees.
2. First cook the turkey.  To do this I like to roast the turkey in a tin foil packet in the oven.  Put the turkey filets in the centre of a piece of tin foil and season it generously with salt and pepper, then wrap it up securely.  Roast for 25 minutes or until the turkey is cooked through.
3. Once the turkey is cooked, shred it into bite sized pieces.  Set aside.
4. Using a mixer, cream together the cream cheese, hot sauce, and ranch dressing. Mix until it is smooth and creamy.
5. Stir in the shredded cheese.
6. Add the cooked shredded turkey to the cheese/hot sauce mixture and combine.
7. Transfer the mixture into a bread bowl, being careful not to overflow.  If you have too much dip, you can save some for later (add it to macaroni & cheese!).
8. Wrap the bowl in tin foil and bake for about 1 hour, until it is hot and bubbly.
9. Serve with carrot and celery sticks, chunks of sourdough bread, and crackers.