Preheat oven to 425 degrees.

On a baking sheet lined with parchment paper or a silicone mat, place carrots and celery in an even layer. Toss with 2 tablespoons extra-virgin olive oil and season with salt and pepper.

Roast for 30-40 minutes or until vegetables are crisp tender and beginning to caramelize.

Meanwhile, over medium heat in a large pan, heat remaining tablespoon of extra-virgin olive oil.

Add chicken and brown until cooked through. Toss with Robert Rothschild Farm Buffalo Bleu Cheese Dip.

On a skewer, add carrots, celery and chicken in desired amounts. Garnish with bleu cheese crumbles and serve with a side of Buffalo Bleu Cheese Dip, if desired.