Buffalo Chicken Dip

I made this dip a few weeks ago for Super Bowl Sunday. Greg can be kind of picky, but he actually liked this. It was really easy, and I made only about an hour in advance, though you could make it a lot sooner and let it simmer in the crockpot. Someone also suggested serving it on buns as a spicy shredded chicken sandwich.

Ingredients

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup hot sauce (I used Kroger brand buffalo wing sauce)
• 1 1/2 cups shredded Cheddar cheese

Directions

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. (I served it with Ritz chips, and they were great!)