2 (10 ounce) cans chunk chicken, drained

2   8 ounce packages cream cheese, softened

1 cup Ranch dressing

1/2 to 3/4 cup Frank’s RedHot or Buffalo sauce depending on the heat you want.  Don’t do more we did once and it wasn’t good.

1  1/2 cups shredded cheddar cheese

1 bunch celery, cleaned and cut into 1 inch pieces (for dipping)

Chicken flavored crackers, tortilla chips, any crackers (for dipping)

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 mixture to a slow cooker.

Sprinkle remaining cheese over the top, cover and cool on low setting until hot and bubbly.  Serve with celery sticks and crackers.

Chicken Buffalo Dip from Brittney

• 2 cans chicken, we’ve done like rotisserie chicken too
• 1 block softened cream cheese
• 1/2 cup ranch
• 1/2 franks red hot hot sauce
• Cheese to top

Mix together in a dish, sprinkle with cheddar cheese if you want, bake at 350 until hot, about 15-20 minutes