Thanksgiving Feast - Appetizer - Buffalo Chicken Dip

Every year we set out the veggies and dip and another appetizer like this one.  We like to make them first so we have snacks while we cook and the guys have something to munch while they watch football.  It's very 1954 when we do this meal.  Women in the kitchen, men on the couch.  But we wouldn't have it any other way!!

This is one of the parts of the meal that we will switch out year over year. 

Enjoy one of our favorites!

Buffalo Chicken Dip

3/4 c celery, diced
16 oz cream cheese
3 oz hot sauce (we use Frank's Red Hot)
2 cans (12.5 oz each) canned chicken, drained
1 c ranch dressing
1 large bag of shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Mix celery, cream cheese, and hot sauce in a medium sauce pan on low until smooth.  
3. Add chicken.  Mix well.  
4. Add ranch dressing and 1.5 cups of cheese off heat and stir well.  
5. Pour mixture into 9"x13" pan.  
6. Add remaining cheese on top.
7. Bake at 350 degrees for 30 minutes.

Serve with chips or crackers (we like Triscuit)