Directions

• Cook Chicken

Heat olive oil in a large non-stick skillet with lid over medium-high heat. When the oil is hot and looks shimmery, add chicken. Cook until the underside turns golden brown, about 3 minutes.

Flip, reduce heat to low then cover with lid. Cook until an instant read thermometer reads 165º F when inserted into the thickest part of the thigh or breast, 10 to 15 minutes. When the chicken is cool enough to handle, use two forks to shred chicken, then set aside.

• Make Dip

Heat the milk in a medium saucepan over medium heat until it just comes to a simmer. Turn off the heat and set aside. (Or, heat in a microwave-safe container in the microwave).

Melt butter in a large, heavy-bottomed saucepan over medium heat. Add onion, celery and a 1/4 teaspoon of salt. Cook until the onions and celery soften, about 5 minutes.

Add garlic and the flour. Cook, while whisking constantly, until the flour turns light brown in color, about 3 minutes. Remove from the heat. While whisking constantly, slowly pour the warmed milk into the flour mixture. Continue whisking until smooth. It will get thick at first and then thin out.

Return the saucepan to medium heat and while whisking constantly cook until the mixture thickens enough to coat the back of a spoon, about 2 minutes. Remove from the heat.

Stir in cream cheese and all but a handful of the cheddar cheese until melted and smooth. Add a dash of Worcestershire sauce and 5 tablespoons of the hot sauce. Taste the dip for spiciness and seasoning then adjust with additional hot sauce and salt. Stir in shredded chicken.

• To Finish

Position a rack 6 inches from the broiler and heat the broiler on high.

Pour the dip into a 2-quart baking dish then top with the leftover cheddar cheese. Place baking dish onto a baking sheet lined with foil then broil dip until the top is bubbling and the cheese begins to brown. Serve with tortilla chips and celery sticks.