Warm butter in a medium, heavy bottom saucepan over medium-high heat. Add sliced shallots and cook, stirring occasionally, until shallots start to develop some golden spots (about 5 minutes). Reduce heat to medium-low and stir in a couple pinches of salt. Continue to cook shallots, stirring occasionally (but more frequently as they develop color), until caramelized (about 15 to 20 minutes more). Stir in vinegar, and season to taste with salt and pepper. Measure out 1/2 cup caramelized shallots, and save the rest for another use (they’re tasty in morning eggs!).

Preheat an oven to 350°F, and place a rack in the middle position.

Add cream cheese, labneh, ranch dressing powder, and 1/4 cup crumbled blue cheese to a large bowl, stirring to combine. Fold in shredded chicken, 1/2 cup caramelized shallots, and hot sauce. Mix until evenly combined.

Transfer chicken mixture to a small baking dish, and bake for 20 minutes until mixture is warm and the edges start to bubble. As soon as the mixture comes out of the oven, top with remaining 1/4 cup crumbled blue cheese.

Right before serving, sprinkle the dip evenly with sliced chives. Serve with Town House Original Crackers, celery sticks, and carrot sticks.