Book Club Treat

I had book club this week and decided to bring something warm for a treat.  The hostess, my friend Linda, had a wonderful warm drink of Apple Cider, butterscotch schnapps and Whip cream.  Also she had an assortment of cheeses, apples & pears for us to sample.  My Buffalo Chicken dip fit in just right.  I love the heat of the hot sauce and Frank's Hot Sauce is my favorite.  I used the can chicken as they had in the recipe but I am thinking next time a rotisserie chicken shredded would be a good touch.  The bread I used was a day old baguette from Jimmy Johns that I sliced and toasted.
Here is the recipe:

Crock Pot Buffalo Chicken Dip

• 2 (10 ounce) cans chicken 
• 2 (8 ounce) packets cream cheese 
• 3/4 cup hot sauce ( I use Frank's) 
• 1 cup ranch dressing 
• 2 cups mild colby jack cheese 
• 2 loaves baguette or Frito Scoups

Directions

1. Drain canned chicken and put in medium sauce pan.
2. Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
3. Add cream cheese and stir until blended thoroughly.
4. Add ranch dressing and mix.
5. Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
6. Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
7. I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.