By: Elizabeth's dad's fiancee (it's too good not to include)
Ingredients:
1 cup Ranch dressing
1 1/2 cups shredded cheddar cheese
2 (8 oz) packages cream cheese, softened
3/4 cup pepper sauce (Franks Red Hot)
2 (10 oz) cans chunk (Tyson) chicken, drained
1 (8oz) box chicken-flavored crackers
Directions:
- Heat chicken and hot sauce in a skillet until warm throughout.
- Stir in cream cheese and ranch dressing.
- Cook until blended and warm.
- Mix in half of the shredded cheese, and transfer the mixture to a slow cooker (crock-pot).
- Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly.
This dip can be eaten on tortilla chips or any sort of crackers. (I've actually never had it on chicken-flavored crackers)
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