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In a food processor combine cream cheese, hot sauce, ranch dressing, pepper, 1 tsp dill, chili flakes (if using) and lime. Combine until smooth & creamy. Place above in bowl (or mix with a spatula right in processor - save the mess, lol) and stir in crumbled blue cheese and shredded cooked chicken. Spread dip in a serving dish (I used a glass pie plate). Top with crushed crackers, green onion, celery and remaining 1/2 tsp of dill. Can be served right away (or can heat in a 350F oven, uncovered, for about 10-15 minutes). Serve with chips. Enjoy!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews