Halloween Buffalo Chicken Spread

Folks will be clamoring to dig into this frightfully delicious dip that can be made up to a day ahead.

Ingredients

• Ingredients:
• 1½ lbs. boneless, skinless chicken breast halves
• 1 (14.5 oz.) can chicken broth
• 2 (¼ oz.) envs. unflavored gelatin (about 2 Tbs.)
• 1 small onion, diced
• 3 chipotle peppers in adobo, from 7 oz. can
• 3 oz. cream cheese, at room temp.
• 1 cup mayonnaise
• 1 (10.5 oz.) can condensed cream of celery soup
• ½ tsp. salt
• ½ cup finely chopped celery
• ½ cup sour cream
• 4 colossal black olives, 2 cut lengthwise into ⅛”-wide strips
• Mini sweet peppers (halved), assorted crackers, pretzel crisps and celery sticks

Instructions

1. Coat 8” springform pan with cooking spray. Cut chicken into large pieces; place in pot in one layer. Add broth and enough water to cover. Bring to simmer over medium heat; reduce heat to low. Cook until no longer pink in centers, about 15 min. Transfer chicken to cutting board; cool. Reserve ¼ cup broth. Dice chicken. In food processor, pulse chicken about 10 times or until flaky. Transfer to bowl; reserve.
2. Whisk together gelatin and reserved ¼ cup broth until gelatin dissolves; reserve. In food processor, puree onion, peppers, cream cheese, mayonnaise, celery soup; season with salt. Add gelatin mixture; puree until smooth. Pour mixture over chicken; fold in celery. Pour into a pan; chill until firm, at least 2 hrs.
3. Remove side of pan; spread sour cream evenly on top. Place 2 whole olives for eyes as shown. Cut 2 small pieces from olive strip for nostrils. With remaining strips, create smile. Serve with peppers, crackers, pretzels and celery.