Buffalo Chicken Dip

Ingredients:

2 (10 ounce) cans chunk chicken, drained

¾ cup hot pepper sauce (such as Frank's RedHot®)

2 (8 ounce) packages cream cheese, softened

1 cup ranch dressing

1 ½ cups shredded Cheddar cheese

1 bunch celery, cut into 4-inch pieces

1 (8 ounce) box chicken-flavored crackers

Directions:

Step 1

In a skillet over medium heat, heat the chicken and hot pepper sauce until heated through, 3 to 5 minutes. Combine cream cheese and ranch dressing in a mixing bowl. Cook and stir for 3 to 5 minutes, or until well combined and warm.

Step 2

Transfer half of the Cheddar cheese mixture to a slow cooker. Sprinkle with the remaining cheese.

Step 3

Cover and cook on Low for 35 minutes, or until the dip is hot and bubbly.

Step 4

Serve with crackers and celery sticks.