Layered Buffalo Chicken Dip

Prepare the Breadcrumb Layer: Preheat oven to 300°F. Process bread pieces in a food processor until small pieces form (or chop by hand). Spread in an even layer on a baking sheet, and bake in preheated oven 10 minutes. Remove from oven; drizzle with melted butter, and toss to combine. Return to oven, and bake until golden brown, about 10 minutes. Set aside.

Prepare the Celery Root Layer: Place celery root pieces in steamer basket over boiling water; cook over medium until tender, about 20 minutes. Process celery roots, whole milk, Champagne vinegar, sugar, celery salt, and kosher salt in 2 batches in a food processor until smooth. Set aside.

Prepare the Buffalo Chicken Layer: Preheat a grill or grill pan to medium-high (about 450°F). Toss together chicken tenders, canola oil, kosher salt, and pepper. Place tenders on oiled grates, and grill, uncovered, until a thermometer inserted in thickest portion registers 165°F, about 4 minutes per side. Cool 10 minutes, and chop into 1/2- to 1-inch pieces. Toss with Buffalo wing sauce, and set aside.

Prepare the Carrot Ranch Dressing: Process buttermilk and carrots in a blender until smooth. Stir together buttermilk mixture, sour cream, mayonnaise, dill, apple cider vinegar, kosher salt, pepper, garlic powder, and onion powder. (Place in a squirt bottle if you have one.)

Assemble dip: Spread celery root mixture in an even layer in a large ovensafe glass bowl or baking dish. Spread chicken over celery root mixture. Bake at 300°F until warmed through, about 20 minutes. Remove from oven, and sprinkle breadcrumbs evenly over chicken; top with blue cheese and chopped celery. Drizzle with desired amount of Carrot Ranch Dressing and Buffalo wing sauce. Top with celery leaves and scallions. Serve with chips.