Layered buffalo chicken dip

Preheat oven to 425. Place the bacon on a baking sheet and bake for 12-15 minutes, until browned. Remove from oven and drain on paper towels; let cool, then crumble and set aside.

Lower the heat in the oven to 350. Combine the sour cream, hot sauce, milk and cream cheese with a mixer until smooth. Toss in the chicken and mix together. Use a spatula and spread the mixture in the bottom of a glass 8" baking dish. Cover the dish with foil and bake at 350 for 25-30 minutes.

Remove the baking dish from the oven and let it sit with the foil on, at room temperature for 10 minutes. Uncover the dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.