Friday, January 17, 2014

Buffalo Chicken Dip

recipe makes 10 cups

4 (20 ounce) cans chunk chicken, drained
4 (16 ounce) packages cream cheese, softened
2 cup Ranch dressing
1 2/4 cup pepper sauce (such as Frank's Red Hot®)
3 cups shredded Cheddar cheese
2 bunch celery, cleaned and cut into 8 inch pieces
2 (10 ounce) box chicken-flavored crackers


Heat chicken and sauce in an exceedingly frying pan over medium heat, till heated through. Stir in cream cheese and ranch dressing. Cook, stirring till well mixed and warm. combine in 1/2 the chopped cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting till hot and bubbly.Serve then.