Buffalo Chicken DIp Name: Keri Scott Base: Little Rock Air Force Base Recipe: BUFFALO CHICKEN DIP: INGREDIENTS: 2 (10 oz) cans of chunk chicken, drained ; 2 (8 oz) cream cheese, softened ; 1 cup of Ranch dressing ; 3/4 cup of pepper sauce (I use Franks Hot sauce) ; 1 1/2 cup of shredded cheddar cheese ; ***Optional 1 bunch of celery, cleaned and cut into 4 inch pieces ; DIRECTIONS: Put chicken into food processor to "shred" chicken. Melt cream cheese, enough to mix up easily. In a bowl, mix chicken, cream cheese, ranch, pepper sauce and blend it all together, mixing well. After everything is mixed together, I then put it in the fridge for a couple of hours before serving to let all the flavors settle. Serve with tortilla chips, crackers, celery.. Your choice of many options.. (IF YOU PREFER YOU CAN MAKE THIS A HOT DISH) Enjoy!!