Buffalo Chicken Cheese Dip
Cook Time
25
mins
Calories
280
Serving Size
8
Carbs
12.3
Fat
18.7
Protein
16.5
description
Any way you mix this stuff... it's GONE!
ingredients
- 1 tablespoon olive oil
- 1 boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce, or more, to taste
- 1 (16-ounce) black bean refried beans (just black beans work too)
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 cup shredded Mexican blend cheese
- 2 tablespoons sour cream
- 1 avocado, halved, seeded, peeled and sliced
- 2 tablespoons chopped fresh cilantro leaves
directions
- 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 re fried beans according to package instructions. Spread the re fried 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.