recipes

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Makes about 6 cups

null

Makes about 6 cups

For the big game or the next holiday gathering, this dip is sure to please a hungry crowd.

Nutritional information per serving (¼ cup): Calories 134 (65% from fat)
carb. 1g
pro. 11g
fat 10g
sat. fat 5g
Col. 52mg
sod. 458mg
calc. 33mg
fiber 0g Gluten Free

Ingredients

  • Nonstick cooking spray
  • 1 celery stalk, cut into 1-inch pieces
  • 1 whole roasted chicken, warm, about 3 pounds
  • 2 packages (8 ounces each) cream cheese, room temperature, cut into 1- to 2-inch pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 to 8 tablespoons hot sauce
  • 1 cup crumbled blue cheese

Preparation

  1. Coat the inside of a 1½-quart baking dish with cooking spray.
  2. Insert Metal Chopping Blade. Add the celery stalk, cut into 1-inch pieces, to the work bowl. Secure the Cooking Lid.
  3. The processor is set to chop for 6 seconds on Speed 12.
  4. Remove all of the meat from a small roasted chicken and add to the work bowl.
  5. The processor is set to shred for 30 seconds on Speed 4.
  6. Add 2 packages room-temperature cream cheese cut into cubes, 1 teaspoon salt, ½ teaspoon ground black pepper and 8 tablespoons hot sauce (add more if extra spicy is preferred!).
  7. Secure the Cooking Lid. The cooking time is set for 20 minutes on 190°F on Speed 3.
  8. Transfer mixture to the prepared baking dish. Sprinkle 1 cup crumbled blue cheese on top of the dip.
  9. Broil on high for 10 minutes.
  10. When time done, dip should be hot and bubbling.