Buffalo Chicken Dip

We're off to have a party tonight! What a perfect Autumn evening it will be! I'll be taking this dish to share; it will certainly warm things up a bit.

2 cups cooked chicken, shredded or chopped
2 eight ounce packages cream cheese (I favor the whipped kind)
1 cup Ranch Dressing
3/4 cup Frank's Red Hot (WOW! that sounds like a lot of heat - think I'll tone it down a bit by using 1/4 cup myself)
1 1/2 cup shredded cheddar cheese
1 bunch celery, cleaned and cut into bite-size pieces
Tortilla chips
Blue cheese dressing or crumbles (optional)

Heat the chicken and hot sauce over medium heat; stir in cream cheese and ranch dressing; cook and stir until well blended and warmed through. Add half of the shredded cheddar and transfer to slow cooker or small casserole dish. Sprinkle with the remaining cheddar cheese; cover and cook on low setting until hot and bubbly. Serve with celery and chips - optional blue cheese dressing on the side.

Smore's are on the menu, too! Yum :-)

Happy October!!!