Buffalo Chickpea Dip

Place a rack in upper third of oven; preheat to 375°. Combine ¼ cup chickpeas from two 15-oz. cans chickpeas, rinsed, 8 oz. cream cheese, room temperature, 1 oz. Parmesan, finely grated, ⅔ cup hot sauce, ½ cup heavy cream, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper in a blender or food processor. Grate in zest from half of 1 lemon; cut lemon into wedges and set aside for serving. Blend or process mixture, scraping down sides as needed, until completely smooth (it will be thick but spreadable).

Place remaining chickpeas in a 10" cast-iron skillet. Transfer chickpea purée to skillet and stir to combine; spread into an even layer with a rubber spatula. Top with 4 oz. Monterey Jack, coarsely grated.

Bake dip just until warmed through and cheese is melted, 8–10 minutes; remove from oven.

Heat broiler. Broil dip until golden brown, about 4 minutes. Let cool 10 minutes.

Scatter ¼ cup thinly sliced chives over dip. Serve with celery sticks and tortilla chips for dipping and reserved lemon wedges for squeezing over.