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Buffalo Chicken Dip with Caramelized Shallots and Blue Cheese Ingredients For the shallots: 1 tablespoon unsalted butter 6 shallots, thinly sliced Kosher salt Freshly ground black pepper 1 teaspoon apple cider vinegar For the dip: 1 8- ounce package cream cheese at room temperature (this is important) cup labneh (or full fat greek yogurt) 1 teaspoons ranch dressing powder (optional) cup Castello Traditional Danish Blue Cheese, crumbled and divided ( for filling, for topping) 2 cooked chicken breasts, shredded (just over 1 pound of cooked meat total) cup hot sauce 2 tablespoons thinly sliced chives Town House Original Crackers, for serving Celery and carrot sticks for serving Instructions Warm butter in a medium, heavy bottom saucepan over medium-high heat
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