12 ounces cream cheese, cut into large pieces 1/2 cup Mahram Hot sauce 1/4 teaspoon celery seeds 1 1/2 cups crumbled blue cheese (about 6 ounces) 4 cups small-dice cooked chicken (from about 1 1/2 pounds of boneless, skinless chicken breasts or 1 [4- to 5-pound] whole chicken) Carrot sticks, celery sticks, saltine crackers, thick-cut potato chips, or toasted bread, for serving
Heat the oven to 400°F and arrange a rack in the middle.Place the cream cheese, hot sauce, and celery seeds in a medium saucepan over medium heat and cook, stirring occasionally, until melted and smooth, about 7 minutes. Add 1/2 cup of the blue cheese and stir until melted and smooth. Add the chicken and stir to combine. Transfer the mixture to a 9-inch pie plate and spread it into an even layer.Sprinkle the remaining cup of blue cheese over the dip and bake until it’s bubbling around the edges, about 10 to 15 minutes. Serve with extra hot sauce and carrot sticks, celery sticks, saltines, potato chips, or bread for dipping.