Buffalo Chicken Dip with Pita Chips

Preheat your oven to 375°F (190°C).

Shred the meat from the rotisserie chicken and set aside.

In a large mixing bowl, combine the softened cream cheese, mayonnaise, and hot sauce. Mix until smooth.

Add the shredded chicken, 1/2 cup of sliced green onions, chopped celery, onion powder, garlic powder, salt, pepper, and shredded mozzarella cheese to the bowl.

Stir everything together until all ingredients are fully combined.

Transfer the mixture to a cast iron skillet or a similar-sized baking dish and spread evenly.

Bake for 25 minutes, or until the dip is hot and bubbly around the edges.

While the dip is baking, prepare the pita chips. Slice the pita bread rounds into triangles.

Spread the pita triangles on a baking sheet, drizzle with olive oil, and season with rosemary salt. Toss to coat evenly.

Bake the pita chips at 375°F for 20 minutes, or until golden brown and crispy.

Once the dip is done, remove it from the oven and garnish with crumbled blue cheese and the remaining sliced green onions.

Serve the hot Buffalo chicken dip immediately with the homemade pita chips.