Buffalo Chicken Dip

Preheat oven to 350°F. Place chicken breasts and garlic cloves on a rimmed sheet pan, coat everything lightly with oil, and sprinkle with salt and pepper. Bake for 30 minutes, or until chicken is cooked through. Remove from oven. Using a fork, shred the chicken.

Place the garlic cloves on a wooden cutting board and add a pinch of salt. Mash the garlic with the back of a chef’s knife, rolling it back and forth to make a paste. Set aside.

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.

Transfer dip into a 9″ pie pan (or casserole dish) and top with remaining 1/4 cup of blue cheese crumbles. Bake for 20 minutes, or until heated through. Serve warm with crackers.

Recipe adapted from: Frank’s Redhot Buffalo Chicken Dip.