Ingredients

• 2 , 10 ounce
• 0.75 cups hot pepper sauce , such as Frank's RedHot
• 2 , 8 ounce
• 1 cup ranch dressing
• 1.5 cups shredded Cheddar cheese
• 1 bunch celery , cut into 4-inch pieces
• 1 , 8 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
4. 4 Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
5. 5 Serve with celery sticks and crackers.

Nutrition per serving