Place chicken breasts in a medium saucepan in a single layer. Add water or low-sodium chicken broth until the chicken is just covered (about 2 cups). Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Bring to a gentle simmer over medium heat, then reduce heat to low, cover and poach for 12–15 minutes, or until internal temperature reaches 165°F (74°C). Remove from heat and let sit covered 5 minutes.

Shred and toss with buffalo sauce

Transfer poached chicken to a cutting board and shred finely with two forks or chop with a knife. In a small saucepan, melt 2 tbsp unsalted butter over low heat, then whisk in 1/2 cup hot sauce until smooth. Pour sauce over shredded chicken in a bowl and toss until evenly coated. Set aside.

Bleu Cheese Cream Base

Prepare the cream base

In a medium mixing bowl, beat 8 oz softened cream cheese until smooth. Add 1/2 cup sour cream and 1/4 cup mayonnaise and mix until combined. Fold in 3/4 cup crumbled bleu cheese, 1 tsp lemon juice (if using) and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning — add a pinch of salt if needed.

Housemade Giardiniera

Quick-pickle the vegetables

In a small saucepan combine 1/4 cup red wine vinegar, 1/4 cup water, 1/2 tsp kosher salt and 1/2 tsp sugar. Bring just to a simmer to dissolve salt and sugar, then remove from heat and let cool slightly (2–3 minutes). Place 1/2 cup cauliflower florets, 1/4 cup carrots, 1/4 cup celery, 1/4 cup sliced pepperoncini and 1 sliced garlic clove in a jar or bowl. Pour warm vinegar mixture over the vegetables, add 1/4 tsp dried oregano and 1/8 tsp crushed red pepper flakes, stir to combine. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours) to develop flavor.

Assembly & Bake

Combine the dip

Preheat oven to 375°F (190°C). In a large mixing bowl, combine the bleu cheese cream base with the shredded buffalo chicken, stirring until thoroughly incorporated. Fold in 3/4 of the quick-pickled giardiniera (reserve remaining for garnish). Stir in 1 cup shredded sharp cheddar cheese.

Bake the dip

Transfer the mixture to a lightly oiled 9-inch ovenproof baking dish (or 8x8), smoothing the top. Sprinkle remaining 1/4 cup shredded cheddar and 1/4 cup extra crumbled bleu cheese over the surface. Bake in preheated oven for 18–22 minutes, until bubbly and lightly browned at the edges.

Finish and serve

Remove from oven and let rest 5 minutes. Top with the reserved house giardiniera and scatter 2 tbsp chopped fresh chives or green onions. Serve warm with about 8 oz corn tortilla chips for dipping.