Buffalo Chicken Dip
Ingredients
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup ranch dressing
- 3/4 cup pepper sauce (such as Frank’s Red Hot®)
- 1-1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Directions
- Heat chicken and hot sauce in a skillet over medium heat, until heated through.
- Stir in cream cheese and ranch dressing.
- Cook, stirring until well blended and warm.
- Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
- Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.