VP Buffalo Wing Dip

Ingredients

• 8 oz Buffalo Wing Sauce (Karma B8 Buffalo Sauce)
• 4 oz melted butter
• Two - 8 oz packages cream cheese (room temperature)
• 2 cups shredded cheese. Mix real cheddar with your other favorite (Pepper jack, Mexican, etc.)
• All the meat pulled from one whole roaster chicken. Shred when chicken is still warm.
• Crumbled Blue Cheese (use your favorite! A Roquefort would be fantastic!)
• 4 oz Creamy or Chunky Blue Cheese Dressing (Rooties brand is awesome)
• Reserve chicken skins to crisp in air fryer for garnish
• Scallions – chopped into rings, including some of the white base
• Celery leaves – torn and used as finishing garnish
• 1 tbl cracked black pepper
• 1 tsp garlic power
• Red Pepper flakes and cayenne pepper to taste

Instructions

Mix buffalo sauce, butter, cracked black pepper, garlic power, red pepper flakes, cayenne and 4 oz. blue cheese dressing in large bowl.

Fold in room temp cream and shredded cheese until well combined. Once everything is combined, fold in shredded chicken and pour mixture into a 13” x 9” glass baking dish or your preferred casserole dish.

Bake at 375 degrees for 20 minutes covered.

While baking, take reserved chicken skin and lay flat in an air fryer. Air fry until crispy but not burned and let sit on paper towel. Crumble into bowl for garnish at end. Check dip and add blue cheese crumbles to top and then bake 10 minutes uncovered or until bubbly.

Remove from oven and top with cross-hatched drizzles of additional Karma B8 buffalo wing sauce and creamy blue cheese dressing. Garnish with crispy skin pieces, scallions and torn celery leaves. Serve with your favorite sturdy pita crisps or toasted baguette slices and freshly cut carrot matchsticks.

Make this dish your own! Enjoy and Go Bills!