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This is a dip recipe my sister gave to me a good while ago. I have made it for plenty of people since then and have watched it consistently get devoured, even by a guy who was wearing a colander on his head. That is a different story. Anyway, this has also been called crack dip because it is that addictive. So be warned. If you make this, it will not only be devoured, but the bowl will look like there was nothing even in it to start with by the time you are done. So enjoy! It is completely worth it.

Ingredients

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank’s Red Hot®)

1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces

1 (8 ounce) box chicken-flavored

Crackers, tortilla chips or celery sticks

 

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 or, if you do not have a crock pot, keep it in the pan you started with and turn stove top to low.

Sprinkle the remaining cheese over the top, cover, and cook on low setting until hot and bubbly, about 25-30 minutes.

Serve with celery sticks, tortilla chips or crackers.