Buffalo Chicken Dip

• 1 boneless chicken breast
• 1 teaspoon kosher salt
• 6-8 whole peppercorns
• 1 bay leaf
• 8 ounces cream cheese (low fat may be substituted)
• 1/2 cup chopped celery
• 1/2 cup crumbled blue cheese
• 1/2 cup Frank's Red Hot Sauce

Directions

Place the chicken breast is a sauce pot. Cover completely with water. Add the salt, peppercorns and bay leaf. Bring the water to a boil and then reduce to a gentle simmer. Cover the pot and cook until the chicken breast falls apart when pricked with a fork, about 50 minutes to and hour. Drain and set aside to cool. Shred the chicken.

In a medium bowl. mix together the remaining ingredients until well combined. Fold in the shredded chicken, mixing well. Cover and chill, allowing the flavors to meld. When serving hot, preheat the oven to 350 degrees F. Place the dip in a small heat proof casserole. Cook for 20- 30 minutes until bubbly. Serve with crackers and celery spears. This dip is also yummy when served chilled.