I took a baked version of a hot wing dip and turned it into a cheese ball appetizer. It’s great for summertime parties when you don’t want to heat up the kitchen.
—DEBORAH HELSER ATTICA, NY
PREP: 40 MIN. + CHILLING • MAKES: 24 SERVINGS
2 packages (8 ounces each) cream cheese, softened
2 celery ribs, finely chopped
2 cups (8 ounces) crumbled blue cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 1/2 cups finely chopped cooked chicken breasts
3 tablespoons buffalo wing sauce
1 French bread baguette (16 ounces)
1/4 cup olive oil
1/2 cup shredded carrots, optional
1. In a large bowl, combine the cream cheese, celery, blue and Monterey Jack cheeses. In a small bowl, combine chicken and wing sauce.
2. Line a 1-qt. bowl with plastic wrap, overlapping the sides of the bowl. Spread 1 1/2 cups of cream cheese mixture over the bottom and up the sides in prepared bowl. Layer with chicken mixture and remaining cream cheese mixture. Bring plastic wrap over cheese; press down gently. Refrigerate for at least 4 hours or until firm.
3. Just before serving, cut baguette into 1/4-in. slices. Place on an ungreased baking sheet; brush with oil. Bake at 375° for 10-12 minutes or until lightly browned.
4. Remove mold from the refrigerator and invert onto a serving plate. Remove bowl and plastic wrap. Garnish with carrots if desired. Serve with toasted baguette slices.