Ingredients
3 celery ribs, finely chopped1 large onion, chopped1 large carrot, finely chopped5 garlic cloves, minced2 tablespoons butter2 pounds ground chicken1 tablespoon olive oil2 cups chicken broth1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained1 can (15 ounces) crushed tomatoes1 can (15 ounces) tomato sauce1 can (6 ounces) tomato paste1/4 cup Louisiana-style hot sauce3 teaspoons smoked paprika1 bay leaf3/4 teaspoon salt1/4 teaspoon pepperCrumbled blue cheese, optional Celery stalks and tortilla chips
Preparation
In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.
Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.
Serve desired amount of dip; if desired, sprinkle with cheese. Serve with celery and chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. If desired, sprinkle with cheese. Serve with celery and chips.
