Combine sliced celery, lemon juice and a large pinch of salt in a small bowl. Set aside while you make the dip.
Preheat broiler (or convection oven at 400°).
Over medium heat, in an oven-proof skillet (cast iron works well) heat chicken, hot sauce, sour cream, cream cheese, garlic and onion powders, lemon zest and ½ cup of shredded TomaRashi. Stir until cream cheese is mostly melted.
Smooth the surface of the dip, top with remaining TomaRashi and large crumbled chunks of Bay Blue. Cook in oven until dip is heated through and golden brown in spots (5-10 min, depending on your method of heating and the temp of your broiler).
Remove from heat, top with garnish and strained pickled celery. Enjoy with carrot or celery sticks, crackers, bread or chips.
