Buffalo Chicken Dip


  • 2 (10-ounce) cans chunk chicken, drained
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup ranch dressing
  • 3/4 cup hot pepper sauce
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 bunch celery, cleaned and cut into 4-inch pieces
  • 1 (8-ounce) box chicken-flavored crackers


  1. Heat chicken and hot sauce in a large skillet over medium heat until heated through.
  2. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
  3. Stir in half the shredded cheese and transfer mixture to a slow cooker.
  4. Sprinkle remaining cheese over the top, cover and cook on LOW until hot and bubbly.
  5. Serve with celery sticks and crackers.
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