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Buffalo Chicken Dip

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buffalo chicken dip

Violeta Lugonja, Sweet Hits Sunday Women A5

2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce (such as Frank’s Red Hot)
1 ½ cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4-inch pieces
1 (8 oz.) box chicken-flavored crackers

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 into a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot. Serve with celery sticks and crackers.