Fat February marches on, and this Valentine's Day I suggest you show your love through melted cheese. Chocolates can easily be store bought, but combining just the right types of cheeses into a perfect hot dip is a delicate DIY art.
This beauty of an appetizer was designed for our Super Bowl party the other week, and well, I've been in a cheese coma ever since and have just now awakened and am able to post about it. Inspired by our friend Tucker's amazing buffalo chicken dip this recipe adds blue-cheese and cream-cheese for an extra special touch. Over the top? There's no such thing in Fat February. You can actually use low-fat cheeses and make this recipe borderline healthy, it's not bad at all. But for this Valentine's Day I'm going to show you how to make the real deal.
1/2 lb. chicken pieces
8 oz. cream cheese (ideally at room temperature)
1 cup Frank's Red Hot sauce
1 cup chopped carrots
1 cup chopped celery
6 oz. crumbled blue cheese
Start by using cooked chicken, or bake your own thighs or breasts (super easy, sprinkle sugar and salt, brush on some olive oil and bake @ 375F for about 45 minutes. When the chicken has cooled enough to touch, peel off the skin and pull apart the chicken.Chop up the vegetables and place them and the chicken in a baking dish.
Add in the cream cheese and hot sauce (this is easiest if the cream cheese is a bit soft and at room temperature). Feel free to use your hands to really mix everything together.
Sprinkle the crumbled blue cheese on top and bake @ 400F for 25 minutes.
Serve hot and enjoy!