Buffalo Chicken Dip

• 2 10 oz (280 grm). cans chunk chicken, drained and shredded
• 2 8 oz (224 grm). packages cold cream cheese, cubed
• 1 cup (225 ml) prepared ranch salad dressing
• 3/4 cup (175 ml) pepper sauce, such as Franks Red Hot
• 1-1/2 cups (350 ml) shredded cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 8 oz (224 grm). box chicken-flavored crackers

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.
2. Stir in cream cheese and ranch dressing.
3. Cook, stirring until well blended and warm.
4. Mix in half of the cubed cheese and transfer the mixture to a slow cooker.
5. Sprinkle the remaining cheeses over the top.
6. Cover and cook on Low setting until hot and bubbly.
7. Serve with celery sticks and crackers.

chicken, cold cream cheese, salad dressing, pepper sauce, cheddar cheese, celery, chicken

Taken from online-cookbook.com/goto/cook/rpage/00171E (may not work)