Buffalo Chicken Dip Recipe

2 cups finely shredded chicken, leftover Crockpot Buffalo Chicken or 2 (10 ounce) cans chunk chicken, drained. ( typically don’t use canned chicken, but works great for this.) For a a great option, use Rotisserie Chicken

2 (8 ounce) packages cream cheese, softened

1 cup dressing (Mix and match Ranch/Bleu Cheese)

¾ cup pepper sauce (such as Frank’s Red Hot®. I have used the Buffalo wing sauce with great results too.)

1 ½ cups shredded cheese (Your favorite - Cheddar, Bleu, Mozzarella, Mexican blend etc.)

1 (8 ounce) box crackers, pita chips, Frito Scoops (your favorite)

1 bunch celery, cleaned and cut into 4 inch pieces (for a light serving option)

Directions at beautyandbedlam.com

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