Cook Time:
30 minutes
Total Time:
45 minutes
I make this dip as a pre-dinner appetizer for all my winter holidays. It’s my number one request when I’m asked to bring an appetizer to a party. I like to buy a whole rotisserie chicken for this recipe. You will only use part of the white breast meat, but this allows you to use the rest of the chicken breast meat for chicken salad or another recipe. This dip can be made ahead of time. Just cover with foil and refrigerate for up to 2 days until ready to bake.
Prep Time:
15 minutes
Ingredients
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One rotisserie chicken or two small, cooked chicken breasts
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6 Stalks of Celery, cleaned and chopped fine
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1 block cream cheese
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2 16 oz bottles chunky blue cheese dressing (one for serving on the side-I like Ken’s Steak House® Chunky Blue Cheese dressing)
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2-12 oz bottles or 1-23 ounce bottle Franks Red Hot® Wings, buffalo wing sauce
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3 cups shredded cheddar cheese
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2 bags Tostito Scoops® tortilla chips
recipe Notes:
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Serves 10
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Accompaniments: Scoop shaped tortilla chips, carrot and celery sticks, ranch dressing, blue cheese dressing
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Cooking supplies: large saucepan, 11x7 baking dish, large wooden spoon
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Leftover Ideas: I save the remaining chicken carcass in a Ziplock bag and freeze it to make soup, Chicken Pot Pie, or other recipes). Simply boil the chicken carcass in two or three cartons of chicken stock. Allow to cool and remove the meat to use in your other recipes. The chicken stock can be saved, or you can make all kinds of chicken soup recipes. Using a rotisserie chicken also saved prep time for the dip, rather than having to cook the chicken breasts first.
Instructions
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Preheat oven to 350° Fahrenheit
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Melt cream cheese and one bottle of blue cheese dressing in a medium size saucepan over low heat, stirring occasionally to prevent burning. (The extra bottle of blue cheese dressing is for serving on the side). Once melted, turn off heat and stir in 2 cups of the cheddar cheese.
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While the cream cheese mixture is melting, finely chop celery and spread evenly in a 9x13 or similar size baking dish. Remove the white breast meat from the rotisserie chicken and dice ½ of the white breast meat into small pieces. Cover chopped celery with the diced chicken.
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Pour 1-16 oz bottle of hot wing sauce over celery/chicken mixture-covering evenly. Cover celery/chicken mixture with cream cheese sauce. Sprinkle top with remaining cup of cheddar cheese.
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Place dip on a foil lined baking sheet and bake it over until bubbly (approximately 30 minutes. Stir the dip using a large spoon in a folding action to combine all the ingredients. Optional: garnish with parsley and/or chopped jalapeno Allow to cool slightly before serving.
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