Buffalo Chicken Dip
3 boneless skinless chicken breasts / boiled and shredded finely
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing (or more to taste, I use 3/4 16 oz bottle)
3/4 cup pepper sauce, such as Franks Red Hot (or more to taste, I used 3/4 of 12 oz bottle)
1 package Kraft Mexican shredded cheese mix (Colby & Monterrey Jack)
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
Pairs Well With
This is honestly best serverd with a JUMBO bag of Fritos Scoops. The heartier the chip, the better.