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Buffalo chicken dip
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2 (10 Oz.) cans | chicken breast |
2 (8 oz.) | brick cream cheese softened |
1 cup | Ranch or Bleu cheese dressing |
3/4 cup | wing sauce |
1 1/2 cup | shredded cheddar cheese |
1 bunch | celery cleaned and cut into 4, inch pieces |
Heat chicken and hot sauce in skillet over medium heat until heated through.
Stir in cream cheese and dressing
Cook stirring until well blended and warm
Mix in half of shredded cheese and transfer the mixture to a slow cooker
Sprinkle with remaining cheese, cover and cook on low until hot and bubbly
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