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
¾ cup hot pepper sauce (I like Frank's Red Hot, the Buffalo kind)
Mix in ¾ cup shredded cheddar cheese.
Transfer the mixture to a slow cooker.
Sprinkle an additional ¾ cup cheddar cheese over the top and cook on low setting until hot and bubbly.
Serve with celery sticks and crackers of your choice.