This Easy Buffalo Chicken Dip recipe only has 5 ingredients
Hands on time: 15 minutes
Total time: 1 hour
4 (8-ounce) boneless, skinless chicken breasts
1 (12-ounce) bottle Frank’s Hot Sauce
1 pound cream cheese
1 (16-ounce) bottle blue cheese or ranch dressing
8 ounces shredded sharp cheddar cheese, Monterey Jack cheese, or a combination
Bring a large pot of salted water to a boil over medium-high heat. Add the chicken and simmer until cooked through, about 15 minutes. Transfer to a cutting board. Once the chicken is cool enough to handle, use two forks to shred the chicken into bite-sized pieces.
Heat the oven to 350 degrees. In a 13- by 9-inch baking pan, combine the shredded chicken meat with the hot sauce and spread to form an even layer.
In a large saucepan over medium heat, combine the cream cheese and blue cheese dressing, stirring until smooth and hot. Pour the mixture evenly over the chicken. Bake until bubbling, about 20 minutes, then sprinkle the shredded cheese over the top. Continue to bake until the cheese is melted and browned, about 10 minutes. Let it stand for 10 minutes before serving.
Per 1/4-cup serving: 268 calories (percent of calories from fat, 82), 13 grams protein, 2 grams carbohydrates, no fiber, 22 grams fat, 61 milligrams cholesterol, 361 milligrams sodium.