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Buffalo Chicken Dip

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Ingredients 2 (10 ounce) cans chunk chicken, drained ¾ cup hot pepper sauce (such as Frank's RedHot) 2 (8 ounce) packages cream cheese, softened

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1 cup ranch dressing 1 ½ cups shredded Cheddar cheese 1 bunch celery, cut into 4-inch pieces 1 (8 ounce) box chicken-flavored crackers

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Directions Compile every component.

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In a skillet over medium heat, cook the chicken and hot pepper sauce until well heated, 3 to 5 minutes. Add ranch dressing and cream cheese and stir. For 3 to 5 minutes, cook and stir until thoroughly combined and heated.

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Stir in half of the Cheddar cheese, then pour into a slow cooker. Top with the remaining cheese, sprinkled on.

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For about 35 minutes, on Low, cover and simmer the dip until it's hot and bubbling.

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Accompany with crackers and celery sticks.

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