2 (10 ounce) cans chunk chicken, drained
¾ cup hot pepper sauce (such as Frank's RedHot)
2 (8 ounce) packages cream cheese, softened
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
Dash of lemon (optional)
Directions
Gather all ingredients.
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 celery sticks and crackers.
I Made It
7,454 home cooks made it!
284
Calories
23g
Fat
9g
Carbs
11g
Protein