Buffalo Chicken Dip
 Bonnie Hunter, Pembroke, ME
2018 Business Meeting Refreshments

Heat together in skillet over medium heat until heated through:

2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) pkgs. cream cheese, softened

Stir the following into above mixture; cook until well blended and warm:

1 cup Ranch dressing
cup hot pepper sauce (I like Frank's Red Hot, the Buffalo kind)

Mix in cup shredded cheddar cheese.

Transfer the mixture to a slow cooker.

Sprinkle an additional cup cheddar cheese over the top and cook on low setting until hot and bubbly.

Serve with celery sticks and crackers of your choice.