Buffalo Turkey Dip

2 cups cooked turkey breast, diced or shredded in very small pieces
8 ounces Ranch dressing
8 ounces cream cheese
8 ounces shredded cheddar
3 celery stalks, chopped fine
¼ cup onion, chopped fine
6 ounces hot or Buffalo sauce
loaf of crusty bread or crackers


Soften the cream cheese then mix all ingredients well. Let stand in refrigerator for an hour or more (can be made the night before), then bring up to room temperature to serve. Cut thin slices of a crusty bread, long and not very big around. Serve the dip on bread rounds or crackers.

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