Buffalo Chicken Dip
2 – boneless, skinless chicken breasts cooked and shredded
2 (8 ounce) packages cream cheese, softened
4 cup ranch dressing
4 - 6 oz. Buffalo Wing Sauce
4 oz shredded Cheddar cheese
½ - 1 cup celery finely diced
Heat chicken and hot sauce in a pan over medium heat, until heated through. Stir in cream cheese. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and celery and cook until cheese is melted . Sprinkle the remaining cheese over the top, cover, and cook on Low heat or place in oven at 350 degrees until hot and bubbly. Serve with blue tortilla chips.