Buffalo Chicken Dip

2 c. cooked, shredded chicken
2 (8 oz) pkg. cream cheese, softened
8 oz ranch dressing
3/4 c. hot sauce (more or less)
2 c shredded cheddar cheese
In a greased slow cooker*, combine the chicken and hot sauce. Stir in the cream cheese, ranch dressing and cheddar cheese until well combined. Cook on low for 2 hours or so until hot and bubbly. Serve with tortilla chips and celery.

*Another option is to put into a greased casserole dish and bake uncovered at 350 for 30 minutes or until hot.

Serve with tortilla chips and celery sticks. You can tone down the heat a little by adjusting the amount of hot sauce. Even the little ones in our family like this, despite the fact that it bites back.