Beers & Buffalo Dip. Mix them all together and you’ve got some solid weekend plans. We sincerely hope you’ve already got some Unfiltered Wheat Beer chilling in the fridge. If not, grab some ASAP and sacrifice a little bit out of one can to make the best dang buffalo chicken dip on the planet.

1 whole rotisserie chicken
3 stalks celery, chopped
4 oz Unfiltered Wheat Beer
8 oz cream cheese
½ cup sriracha sauce
2 tablespoons hot sauce
¼ cup + ½ cup Monterey Jack shredded cheese
¼ cup bleu cheese, crumbled
¼ cup chopped green onion

Preheat the oven to 425ºF.

Carefully pull the skin off the chicken, slice it into thin strips, and set it aside. Then, pull the chicken off the bone, shred it and place in a large mixing bowl with the chopped celery.

Add the Unfiltered Wheat Beer, cream cheese, sriracha, hot sauce and ¼ cup of the Monterey Jack cheese to a saucepan over medium heat. Whisk until all ingredients become incorporated and you have a thick, creamy sauce. Pour over the chicken and celery and mix.

Transfer the mixture to a greased 9-by-13-inch casserole dish. Sprinkle the top with the remaining ½ cup of Monterey Jack cheese, the bleu cheese, and — finally — the chicken skin slivers. Cook, uncovered, for 20 minutes. The top should be bubbling and the chicken skin should be brown and crispy. Sprinkle with the chopped green onion.

Serve with Unfiltered Wheat Beer, dipping chips, celery and enjoy with friends.