For the big game or the next holiday gathering, this dip is sure to please a hungry crowd. The stand mixer makes quick work of shredding cooked chicken – use this trick for weekly meal prep – shredded chicken can be the foundation for countless meals!
Nonstick cooking spray
1 whole roasted chicken, warm, about 3½ pounds
1 celery stalk, cut into small dice
2 packages (8 ounces each) cream cheese, room temperature
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 to 8 tablespoons hot sauce*
1½ cups crumbled blue cheese (about 6 ounces)
Nutritional information per serving (½ cup): Calories 320 (65% from fat) • carb. 2g • pro. 26g fat 23g • sat. fat 12g • chol. 137mg • sod. 855mg calc. 139mg • fiber 0g
- Preheat oven to 375°F. Coat the inside of a 1½-quart baking dish with cooking spray.
- Remove all meat from the roasted chicken and put into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to shred the chicken, about 30 seconds. Once shredded, add the diced celery and then the cream cheese with the salt, pepper and hot sauce. Continue to mix until ingredients are well combined.
- Transfer the dip to the prepared baking dish and top with the crumbled blue cheese. Bake for about 45 minutes, until hot and bubbling.
- Serve with veggies, bread or tortilla chips.
*We developed this recipe to be on the milder side, so either adjust the hot sauce accordingly or serve with some hot sauce on the side for those who like it extra spicy.
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