Buffalo Chicken Dip
2 – 10 oz. cans chunk chicken, drained
2 – 8 oz. packages cream cheese, softened
1 cup ranch dressing
¾ cups pepper sauce (Frank’s Red Hot)
1-1/2 cups shredded cheddar cheese
Heat chicken and hot sauce in a skillet over medium heat until heated thoroughly. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm. Mix in half of the cheddar cheese. Transfer to slow cooker and sprinkle the remaining cheddar cheese on top. Cook on low setting until hot and bubbly. Serve with vegetables, such as celery sticks, and crackers.