57min 4 ppl
Buffalo Chicken Dip
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 24g
Carbs 5g
Fats 29g
About this dish
Shredded chicken folded through cream cheese, hot sauce and blue cheese, baked until bubbling for a dip that tastes just like the classic wings in spoonable form.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh chiveschopped, to garnish1 tbsp
Meat & Poultry
- Chicken Breasts300 g
Dairy & Eggs
- Cream cheesesoftened225 g
- blue cheesecrumbled60 g
- Cheddar Cheesegrated, divided100 g
- sour cream60 g
Oils & Condiments
- Hot sauce120 ml
Utensils
- Saucepan
- Meat thermometer
- Two forks
- Mixing bowl
- Baking dish
Method
1
Poach the chicken breasts in a saucepan of simmering water for 15 minutes until cooked through.
Approx. 15 minutes
2
Check with a meat thermometer that the chicken has reached at least 74°C, then drain, cool slightly and shred with two forks.
Approx. 6 minutes
3
Preheat the oven to 190°C.
Approx. 2 minutes
4
Beat the cream cheese, hot sauce and sour cream together in a bowl until smooth, then fold in the shredded chicken, blue cheese and half the cheddar.
Approx. 6 minutes
5
Spread into a baking dish, top with the remaining cheddar and bake for 20 minutes until bubbling.
Approx. 20 minutes
6
Scatter with chives and serve warm.
Approx. 2 minutes
