10 oz. Ludwig Farmstead Creamery Vermilion River Blue, cut into cubes
1 rotisserie chicken, skin removed, white and dark meat, shredded (about 3 cups)
1 stick unsalted butter
Leaves from 1 bunch of celery, finely diced
2/3 cup hot sauce
2 tsp creamy horseradish
1 tsp coarse black pepper
1 Tbsp minced garlic
1 tsp crushed red pepper
1/2 tsp cayenne pepper
3/4 cup half and half
4 oz. cream cheese
In a large saucepan, melt butter over medium-low heat. Raise heat to medium and add Vermilion River Blue whisking constantly until cheese has melted. Remove from heat, butter and cheese will remain separated.
In a large bowl, combine melted butter from saucepan, hot sauce, creamy horseradish, coarse black pepper, garlic, crushed red pepper, cayenne pepper and celery leaves. Set aside.
Return large saucepan with Vermilion River Blue to medium heat. Add half and half and stir until smooth. Add cream cheese and mix until incorporated with Vermilion River Blue. Add shredded chicken and mix until well combined.
Transfer the chicken to the bowl with the buffalo sauce. Mix well. Garnish with chopped green onion.