Buffalo Chicken Dip
2 (10 oz) cans Chunk Chicken, drained
¾ cup Hot Pepper Sauce - Frank’s RedHot
2 (8oz) Packages Cream Cheese, softened
1 cup Ranch
1 ½ cups Shredded Cheddar Cheese
Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
Serve with Chicken- flavored Crackers, Celery, or for more of a kick- use WC Buffalo Chicken chips.