This was a last-minute idea before heading over to watch football with family and friends. What made this so easy was because we had leftover chicken breast in the refrigerator. Another alternative is to pick up a rotisserie chicken at the store. This recipe makes a great dip, however, with the addition of a bit more chicken, it makes for a great chicken salad for a sandwich or wrap. With my leftovers, my son took a great chicken salad sandwich to school the following day. Feel free to add more hot sauce if you want to kick it up a notch…
1/4 c light mayonnaise
1/3 c wing sauce
1/4 c blue cheese crumbles, plus more for garnish
1/2 c sour cream or crème fraiche
1/2 tsp paprika
1/8 tsp of cayenne pepper
2-3 chicken breasts, shredded
2 celery stalks, finely chopped
1/4 c gherkin pickles, finely chopped, plus 1/2 c for garnish
2 scallions, thinly sliced
kosher salt and freshly ground black pepper
baguette, thinly sliced
carrots and celery, sliced
In a medium size bowl, mix together the sour cream and blue cheese until somewhat smooth. Mix in the mayonnaise, wing sauce, paprika, and cayenne pepper. Add the shredded chicken, celery, pickle, and scallions. Stir well to combine. Taste and add kosher salt and freshly ground black pepper as needed. If more heat is desired, add more wing sauce or a few dashes of Frank’s hot sauce. Place dip in a serving dish and garnish with additional blue cheese and 1 tablespoon green onion and lay the gherkins around the dip.
Serve with freshly sliced bread, kettle chips, or veggies.