Serves 4-6
We’re always game for a warm, cheesy dip to scoop up with chips and veggies—whether it's on a cold rainy day or during the Super Bowl. So, when we came across this recipe in Bon Appetit's new "It's That Simple" column, it immediately grabbed our attention. We were already planning to use our own cheeses, but when we saw that BA Food Editor Shilpa Uskokovic recommended our Bay Blue for the dish, we were sold. The addition of crunchy, lightly pickled celery (a clever nod to Yotam Ottolenghi) brought a bright, refreshing contrast to the rich, hearty dip. We were thrilled she gave a shout-out to our mild, fudgy, natural-rinded beauty—and the end result was downright addicting!
2 stalks celery, washed and thinly sliced
2 tablespoons fresh lemon juice
16 oz (3 cups) cooked shredded chicken breasts
½ cup Franks Red Hot sauce
8 oz sour cream
8 oz cream cheese at room temp
1 teaspoon garlic powder
1 teaspoon onion powder
Zest of one lemon
1 cup shredded Point Reyes TomaRashi, divided
4 oz Point Reyes Bay Blue
Minced chives or parsley, garnish
Combine sliced celery, lemon juice and a large pinch of salt in a small bowl. Set aside while you make the dip.
Preheat broiler (or convection oven at 400°).
Over medium heat, in an oven-proof skillet (cast iron works well) heat chicken, hot sauce, sour cream, cream cheese, garlic and onion powders, lemon zest and ½ cup of shredded TomaRashi. Stir until cream cheese is mostly melted.
Smooth the surface of the dip, top with remaining TomaRashi and large crumbled chunks of Bay Blue. Cook in oven until dip is heated through and golden brown in spots (5-10 min, depending on your method of heating and the temp of your broiler).
Remove from heat, top with garnish and strained pickled celery. Enjoy with carrot or celery sticks, crackers, bread or chips.
