Recipe Monday

BUFFALO CHICKEN DIP

Two 10-ounce or four 5-ounce cans chunk chicken, drained
3/4 cup Louisiana hot sauce (I use Texas Pete)

Two 8-ounce packages cream cheese, cubed

1 cup bottled ranch-style salad dressing

1 1/2 cups shredded Cheddar cheese (6 ounces)

1 bunch celery, washed, trimmed and cut into sticks

(I buy pre-washed and also include carrots - as my husband does not eat celery)

Crackers and/or chips

In a Dutch oven or a heavy pot over medium heat, combine the chicken and hot sauce. Stir in cream cheese and salad dressing and heat until cream cheese melts. Mix in half of the Cheddar cheese. (If using a slow cooker, transfer mixture to the cooker and sprinkle remaining cheese on top. Cover and cook until bubbly.)

Sprinkle the remaining cheese on top, cover and cook on low heat until bubbly, about 30 minutes. Serve with cut celery and/or carrots and crackers and/or chips.

I cooked the dip in a deep, large non-stick skillet. Here is a picture of the finished dip before putting it in a serving dish. It is very delicious.