Crock-Pot Buffalo Chicken Dip

Ingredients

• 4 c. shredded, cooked chicken (about 1 large rotisserie chicken)
• 8 oz. shredded sharp cheddar cheese
• 8 oz. shredded pepper jack cheese
• 2 (8-oz.) packages cream cheese, softened
• 1 c. buffalo sauce, plus more for topping
• 2/3 c. ranch dressing
• 2/3 c. blue cheese crumbles, plus more for topping
• Chopped chives, for topping
• Carrots, celery sticks, and tortilla chips, to serve

Directions

1. 1In a 6-quart slow-cooker, stir together the chicken, cheddar cheese, pepper jack cheese, cream cheese, buffalo sauce, ranch dressing, and blue cheese. Cover and cook on low for 2 to 4 hours, stirring occasionally. 
2. 2To serve, garnish the dip with blue cheese crumbles, buffalo sauce, and a sprinkle of chives. Hold on warm for up to 2 hours. Serve with carrots, celery sticks, and tortilla chips.