Buffalo Chicken Dip

Makes about 6 cups

       olive oil or nonstick cooking spray
1     whole roasted chicken, warm, about
        3½  pounds
1     celery stalk, diced
16  ounces (2 standard packages)
       cream cheese, each cut into 4
       pieces, room temperature
1     teaspoon kosher salt
½    teaspoon freshly ground black pepper
6     to 8 tablespoons hot sauce*
1     cup crumbled blue cheese

Nutritional information per serving (½ cup):
Calories 213 (75% from fat) • carb. 2g • pro. 12gfat 18g • sat. fat 10g • chol. 69mg • sod. 704mg calc. 64mg • fiber 0g

1. Preheat oven to 375°F with the rack in the
middle position. Lightly coat the inside of a
1½-quart baking dish with cooking spray.
Reserve.
2. Remove all meat from the roasted chicken
and put into a large mixing bowl. Mix on
Speeds 1 to 2 to shred the chicken, about
30 seconds. Once shredded, add the celery,cream cheese, salt, pepper, and hot sauce.
Continue to mix on Speed 2 until ingredients
are well combined, about 1 minute.
3. Transfer the dip to the prepared baking
dish and top with the crumbled blue
cheese. Bake for about 40 minutes, until
hot and bubbling.
4. Serve with cut veggies, bread pieces, 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.