Hot Wing Dip

I make a ton of this because it is usually a hit and it freezes well. Feel free to reduce the recipe. I brought it to a Christmas Eve party and a New Year's Eve party and it was inhaled. At the NYE party there was a swarm surrounding the crockpot.

Prep time: 15 minutes
Cook time: 25 minutes
Kitchen tools: At least a 4 qt crock pot, skillet
Servings: Enough to feed an army of early twenty something men

INGREDIENTS
3  (5oz) cans of shredded white meat chicken (I use Valley Fresh Organic canned chicken; may substitute shredded rotisserie or homemade shredded)
2 packages of cream cheese (make sure one package has at least light fat content or higher for better consistency)
1 cup of ranch dressing
1 cup of cheddar cheese
3/4 bottle of Frank's Hot Wing Sauce (this is the secret ingredient. It has to be Franks! I personally don't care for the strong vinegar taste of the Buffalo sauce).
4 tbsp water
1 tbsp cumin
1 tbsp chili powder
1tbsp red pepper flakes
1 tbsp paprika
salt and pepper to taste
I have dried jalapenos by McCormick's (find at Jewel for about $3) and I lightly sprinkle that in for added flavor; only about 1 tsp.
Tortilla chips
Celery Sticks

DIRECTIONS
1. Set the crockpot to medium and place the cream cheese, 1/4 bottle of hot sauce, the ranch dressing and the cheese in it to get it started melting.
2. In a skillet on low to medium heat combine the water, 1/2 the bottle of hot wing sauce, all the chicken, cumin, chili powder, red pepper flakes, and paprika.Then a dash of salt and pepper to taste.
3. Let the chicken mixture simmer about 15 minutes. Then put the chicken mixture in the crockpot and stir until it blends with the crockpot mixture.
4. Turn your crock pot to high for about 10 minutes and make sure to stir frequently.After you may reduce the heat to medium or warm/low. I serve mine right out of the crockpot to keep it warm. Make sure to stir the dip every so often once it is out for serving.

Serve with tortilla chips and celery sticks.