Buffalo Chicken Dip
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Buffalo Chicken Dip
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Buffalo chicken wings turned into the easiest, creamiest, and cheesiest dip ever! Perfect for game day!
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Ingredients
- 1 tablespoon olive oil
- 1 boneless skinless chicken breasts, cut crosswise in half
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup cayenne pepper or more, to taste, Frank’s RedHot Original brand
- 1 black bean refried beans 16-ounce package
- 4 ounces cream cheese cubed, Philadelphia brand
- 1 cup Mexican blend cheese shredded
- 2 tablespoons sour cream
- 1 avocado halved, seeded, peeled and sliced
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Heat olive oil in a medium skillet over medium high heat. Season chicken breast with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding and combining with Frank’s RedHot; set aside.
- Reheat refried beans according to package instructions. Spread the refried beans in an even layer into the prepared baking dish. Without stirring, top with PHILADELPHIA Cream Cheese. Spread the chicken mixture on top in an even layer and sprinkle with cheese.
- Place into oven and bake until bubbly, about 15-18 minutes.
- Serve immediately, drizzled with sour cream and garnished with avocado and cilantro, if desired.
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