Buffalo Chicken Dip
Ingredients
- 3 chicken breasts cooked and shredded
- 1/2 cup Frank's RedHot sauce
- 2 (8-ounce) packages cold cream cheese cubed
- 1 cup ranch dressing
- 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
- In a skillet over medium heat, warm the chicken and hot sauce until heated through. Stir in the cream cheese and ranch dressing, and cook, stirring, until smooth and warm. Mix in half the cheddar, then transfer to a slow cooker. Sprinkle the remaining cheese on top, cover and cook on low until hot and bubbly. Serve with celery sticks and crackers.