Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup hot sauce
1 1/2 cup shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low until hot and bubbly.

I found this recipe at allrecipes.com. We actually made this a couple of weeks ago, but for some reason I didn't even think about posting it. It was soooooo good. This is definitely going to be one that will be made during football season while following my AU Tigers (oh how I love Auburn football....le sigh....). Instead of using chicken crackers like the recipe suggests (even though I didn't put that up there), Vann and I used Tostitos, and believe it or not, onion rings. Meeeeeeeow! It was wonderful. However, I will go ahead and give you a nice little warning that these do make a grand exit, if you know what I mean. Ah, and make sure that when you go and buy your hot sauce that you don't drop it at the check-out counter and break it. I blame Vann.... :)