Layered Buffalo Chicken Dip

Ingredients:

• 1 cup shredded chicken (about half a rotisserie chicken)
• 0.5 cup sour cream
• 0.5 cup hot sauce
• 2 tbsp. whole milk
• 1 package (220 g) of cream cheese, room temperature
• 1 tbsp. vegetable oil
• 220 g bacon (about 9 strips)
• 3 stalks celery, finely diced (about 1 cup)
• 1.5 cups shredded iceberg lettuce (about a quarter of a head)
• 2 medium carrots, grated (about 1 cup)
• 0.5 cup store-bought blue cheese dressing
• 2 green onions, thinly sliced ​​(about 1/4 cup)
• Tortilla chips, for serving

Preparation:

1. Preheat oven to 175°C.
2. Combine the sour cream, hot sauce, milk, and cream cheese in a food processor and process until smooth. Combine the cheese mixture with the chicken in a bowl and spread it with a spatula into the bottom of an 8-inch square glass baking dish.
3. Cover the pan with foil and bake until the dip is heated through, 25 to 30 minutes.
4. Meanwhile, heat the vegetable oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning several times, until evenly browned, 7-8 minutes.
5. Transfer the bacon to a paper towel-lined plate to drain excess fat; let cool, then crumble.
6. Let the dip sit at room temperature for 10 minutes.
7. Then remove the foil and top with celery, shredded lettuce, and carrots. Drizzle with blue cheese dressing and sprinkle with bacon bits and green onions. Serve with tortilla chips.