Buffalo Wing Cheese Mold

• 2 packages (8 ounces each) cream cheese, softened
• 2 celery ribs, finely chopped
• 2 cups crumbled blue cheese
• 1 cup shredded Monterey Jack cheese
• 1-1/2 cups finely chopped cooked chicken breasts
• 3 tablespoons buffalo wing sauce
• 1 French bread baguette (16 ounces)
• 1/4 cup olive oil
• 1/2 cup shredded carrots, optional

1. In a large bowl, combine the cream cheese, celery, blue and Monterey Jack cheeses. In a small bowl, combine chicken and wing sauce.
2. Line a 1-qt. bowl with plastic wrap, overlapping the sides of the bowl. Spread 1-1/2 cups of cream cheese mixture over the bottom and up the sides in prepared bowl. Layer with chicken mixture and remaining cream cheese mixture. Bring plastic wrap over cheese; press down gently. Refrigerate for at least 4 hours or until firm.
3. Just before serving, cut baguette into 1/4-in. slices. Place on an ungreased
4. ; brush with oil. Bake at 375u0b0 for 10-12 minutes or until lightly browned.
5. Remove mold from the refrigerator and invert onto a serving plate. Remove bowl and plastic wrap. Garnish with carrots if desired. Serve with toasted baguette slices.

cream cheese, celery, blue cheese, shredded monterey jack cheese, chicken breasts, buffalo wing sauce, bread, olive oil, carrots

Taken from www.tasteofhome.com/recipes/buffalo-wing-cheese-mold/ (may not work)