Description
This dip is way easy to throw together and let’s face it; nothing says Fourth of July weekend more than Buffalo chicken (with lots of cheese). I use shredded cheese in this recipe; I just used the block cheese letters on top to write ‘Merica on the face of the dip. If you do not want to turn on the oven, you can just heat this dip in the microwave. But the cheese layer on top tastes better when melted in the oven.
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- ½ cups Cream Cheese, Cut In Cubes
- ½ cups Blue Cheese, Crumbled
- 1 cup Buffalo Sauce ( I Like Whole Foods Brand)
- ½ cups Shredded Sharp White Cheddar Cheese
- ½ cups Sour Cream
- 1 bunch Celery, Cleaned And Cut Into Sticks, For Serving
Preparation
Preheat oven to 375 F.
Poach the chicken in a pot of boiling water until cooked about 15-17 minutes. When done remove the chicken from the water using a slotted spoon. Use two forks to shred the chicken.
In an 8×8 glass baking dish layer the chicken, cream cheese, blue cheese, Buffalo sauce, half of the cheddar and all of the sour cream. Put the rest of the cheddar on top and bake at 375 F for twenty minutes.
Serve with celery sticks.
