Buffalo chicken dip
Michael Lanari-Kitchen & Bath Concepts
1/2 cup sour cream
1/2 cup hot sauce
2 tablespoons cream or whole milk
One 8-ounce package cream cheese, at room temperature
1 cup chopped chicken (from about 1/2 rotisserie chicken)
8 ounces bacon (about 9 slices) cooked or microwave bacon
3 stalks celery, finely diced (about 1 cup)
1 1/2 cups shredded iceberg lettuce (from about 1/4 head)
2 medium carrots, shredded (about 1 cup)
1/2 cup store-bought blue cheese dressing
2 scallions or green onions, thinly sliced (about 1/4 cup)
Tortilla chips, for serving
1. Preheat the oven to 350 degrees F.
2. Combine the sour cream, hot sauce, milk and cream cheese in a medium bowl and mix until smooth. Toss in the chicken and mixture together. Then spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes.
3. Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.