Directions
Preheat your oven to 375°F / 190°C.
In a large mixing bowl, combine the chopped chicken, softened cream cheese, ½ cup of the blue cheese crumbles, mozzarella cheese, Buffalo sauce, sour cream, minced garlic, and half of the chopped celery.
Stir until all are thoroughly combined.
Spread the mixture evenly into an 8-inch square baking dish.
Bake for 30 minutes, or until the dip is hot and bubbling around the edges.
Carefully remove from the oven and let it rest for a few minutes.
Garnish with the remaining blue cheese crumbles, the rest of the chopped celery, and fresh chives before serving. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
Adjust the heat to your liking. Use a mild wing sauce for less spice, or add a pinch of cayenne pepper for an extra kick.
