Buffalo Chicken Dip

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cloves Garlic, Peeled
• Olive Oil, For Drizzling Over Chicken And Garlic
• 1 pinch Kosher Salt
• 1 pinch Black Pepper
• 8 ounces, weight Cream Cheese
• 1/2 cups Blue Cheese Dressing
• 3/4 cups Frank's Redhot Buffalo Wing Sauce
• 3/4 cups Crumbled Blue Cheese (we Used Roquefort)
• 1/2 cups Celery, Chopped

1. Preheat oven to 350 degrees F. Place chicken breasts and garlic cloves on a rimmed sheet pan, coat everything lightly with oil, and sprinkle with salt and pepper.
2. Bake for 30 minutes, or until chicken is cooked through.
3. Remove from oven.
4. Using a fork, shred the chicken.
5. Place the garlic cloves on a wooden cutting board and add a pinch of salt.
6. Mash the garlic with the back of a chefs knife, rolling it back and forth to make a paste.
7. Set aside.
8. Add the shredded chicken, cream cheese, blue cheese dressing, Buffalo sauce, 1/2 cup of the blue cheese crumbles, celery, garlic paste, and a pinch of salt and pepper into a large bowl and stir until well combined.
9. Transfer dip into a 9 pie pan (or casserole dish) and top with remaining 1/4 cup of blue cheese crumbles.
10. Bake for 20 minutes, or until heated through.
11. Serve warm with crackers.
12. Recipe adapted from: Franks Redhot Buffalo Chicken Dip.

chicken breasts, garlic, olive oil, kosher salt, black pepper, weight cream cheese, blue cheese dressing, s redhot, cheese, celery

Taken from tastykitchen.com/recipes/appetizers-and-snacks/buffalo-chicken-dip-21/ (may not work)